Plant-Based Protein Enchiladas Rojas Protein that tastes like meat (without the meat)

Name: Plant-Based Protein Enchiladas Rojas Protein that tastes like meat (without the meat)
Yield: 2 servings
Cuisine: Mexican
Ingredients: 9 oz Ground Plant-Based Protein; 1 Tomato; 2 tbsp Sour Cream; 1 Lime; 6 Tortillas; 2 unit Scallions; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/2 cup Mexican Cheese Blend; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tsp Olive Oil, tsp

By Recipe0 System

Saucy, smothered, hearty, and delicious: This meatless twist on a classic enchilada bake has everything you could possibly want. You’ll make it by wrapping flour tortillas around a filling of spiced ground plant-based protein, then coating the bundles with a healthy glug of salsa roja and a sprinkle of Mexican cheeses. Put it in the oven and let it get piping hot and bubbly, then finish with a spoonful of lime crema and dig into all that deliciousness.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

9 oz Ground Plant-Based Protein
1 Tomato
2 tbsp Sour Cream
1 Lime
6 Tortillas
2 unit Scallions
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/2 cup Mexican Cheese Blend
tsp Salt, tsp
tsp Black Pepper, tsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce.

Trim and thinly slice scallions, separating whites from greens. Quarter lime.
2

Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add plant-based protein* and half the Southwest Spice (you’ll use the rest later). Using a spatula, press into an even layer; cook, without stirring, until browned on bottom, 3-4 minutes.

Break up protein into pieces and continue cooking until browned all over and warmed through, 3-4 minutes.

Stir in scallion whites and half the Tex-Mex paste (you’ll use the rest later); cook until scallions are softened and mixture is combined, 1-2 minutes more. Season with salt and pepper. Turn off heat.

Transfer filling to a plate. Wipe out pan.
3

Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas.

Place seam sides down in pan used for filling. TIP: If your pan is not ovenproof, transfer enchiladas to an 8-by-8-inch baking dish, or a 9-by-13-inch dish for 4 servings.
4

In a medium bowl or liquid measuring cup, combine ½ cup water (¾ cup for 4 servings), tomato paste, and remaining Tex-Mex paste and Southwest Spice; stir until smooth.

Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese.

Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
5

While enchiladas bake, in a small bowl, combine sour cream with a squeeze of lime juice to taste. Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
6

Divide enchiladas between plates; top with lime crema and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.

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