Beyond Meat Enchiladas

Beyond Meat Enchiladas

Beyond Meat Enchiladas

Yield: 6-8 Servings
Author: Night Nosh
Prep time: 45 MinCook time: 20 MinTotal time: 1 H & 5 M

Ingredients

Enchilada Filling
  • 1 pack of ground beyond meat
  • 1 can of corn
  • 1 bell pepper (julienned)
  • 1 zucchini
  • ½ block of Oaxaca cheese (can replace with vegan cheese)
  • Medium Flour tortillas (can use any GF or corn substitute)
  • 1 tbl Smoked Paprika (can use regular if you don't have smoked)
  • 1 tbl Cumin
  • Salt and pepper to taste
  • Toppings:
  • Fresh Cilantro
  • 1 small can of black olives
  • Mexican Cream or sour cream
  • 1 Avocado
Enchilada Sauce
  • 1/4 cup of neutral oil
  • 1 cup veggie stock
  • 1 onion Julienned
  • 2 tbl tomato paste
  • 2 cups of tomato sauce/puree
  • 1/4 cup lime juice
  • 1 tbl Chipolte powder
  • 1 tbl Smoked Paprika (can use regular)
  • 1 tbl Cumin
  • 2 tbl Chilli powder
  • 2 tbl garlic powder
  • 2 tbl onion powder
  • 1 tbl salt
  • 1 tbl black pepper
  • 1 tsp cayenne
  • 1 tsp turmeric

Instructions

Enchilada Sauce Instructions
  1. Dice your onion into small pieces and saute down to a translucent color in the neutral oil
  2. Add spices over the onions and stir continuously as the spices open up and become fragrant
  3. Add in the tomato paste stirring until the paste becomes a deep red/ brown color
  4. Then add the tomato puree slowly stirring everything in for a smooth consistency
  5. Now add veggie stock to loosen up the sauce
  6. Cook down until you get the desired consistency of your choosing
  7. Place in a bowl and set to the side
Enchilada Assembly Instructions
  1. Preheat oven to 375
  2. In one pan cook down the beyond meat and the corn.
  3. Make sure the beyond meat gets a little crispy and the corn gets a nice charred color to it. This usually takes about 10 minutes.
  4. Then add bell peppers and zucchini and cook down until slightly soft adding salt and pepper as needed.
  5. Once finished place in a bowl and set to the side
  6. Slice Oaxaca cheese and place on a plate to the side
  7. Take out all 8 tortillas and place them on a plate
  8. Get the bowl of enchilada sauce with a ladle, cheese, and the bowl of fillings, and create a workstation to roll everything out.
  9. Ladle a scoop of sauce into the dish you are cooking enchiladas in and spread sauce evenly around so the enchiladas don’t stick to the bottom while baking
  10. Before rolling each enchilada ladle some sauce over the tortilla right before you place the fillings down. *Be sure to save a ladle or two of sauce for the end.
  11. Place a scoop of the veggies, meat mixture, and slice of cheese in the center of the tortilla, roll the tortillas closed tightly and place in your baking dish seam side down. *I use kitchen scissors to cut off any excess tortilla from the ends
  12. Continue until all tortillas are gone
  13. Pour a ladle or two of sauce over the top of the enchiladas and let them sit at room temp for at least 30 minutes before cooking.
  14. Bake for 10 minutes covered with foil and 10-15 without foil
  15. Add chopped cilantro, chopped olives, avocado, and Mexican cream over the top.
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