Beyond Meat Enchiladas
Beyond Meat Enchiladas
Yield: 6-8 Servings
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
- Dice your onion into small pieces and saute down to a translucent color in the neutral oil
- Add spices over the onions and stir continuously as the spices open up and become fragrant
- Add in the tomato paste stirring until the paste becomes a deep red/ brown color
- Then add the tomato puree slowly stirring everything in for a smooth consistency
- Now add veggie stock to loosen up the sauce
- Cook down until you get the desired consistency of your choosing
- Place in a bowl and set to the side
Enchilada Assembly Instructions
- Preheat oven to 375
- In one pan cook down the beyond meat and the corn.
- 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.
- Then add bell peppers and zucchini and cook down until slightly soft adding salt and pepper as needed.
- Once finished place in a bowl and set to the side
- Slice Oaxaca cheese and place on a plate to the side
- Take out all 8 tortillas and place them on a plate
- Get the bowl of enchilada sauce with a ladle, cheese, and the bowl of fillings, and create a workstation to roll everything out.
- 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
- 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.
- 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
- Continue until all tortillas are gone
- 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.
- Bake for 10 minutes covered with foil and 10-15 without foil
- Add chopped cilantro, chopped olives, avocado, and Mexican cream over the top.