Active Time
25 Mins
Total Time
1 Hour
Yield
Serves 6 (serving size: 2 enchiladas)

 

These vegetarian enchiladas are comforting and so, so easy. The Beyond meat adds a richness to the filling, while the sauce adds great warm spice and tang. For a gluten-free version of this recipe, use corn tortillas.

How to Make It

Step 1

Preheat oven to 375°F. Heat oil in a large skillet over medium-high. Add bell pepper, onion, salt, and pepper; cook, stirring often, 3 minutes. Add ground “meat” and cook, crumbling with the back of a spoon until browned and cooked through, about 5 minutes. Sprinkle “meat” mixture with 1 teaspoon of the cumin and 2 teaspoons of the chili powder; cook, stirring often, until fragrant, about 1 minute. Remove 1/2 cup of the diced tomatoes with green chiles from can; set aside. Stir remaining diced tomatoes with chiles into “meat” mixture. Add black beans; cook, stirring to combine, 1 minute. Remove from heat; stir in half of the cheese.  

Step 2

Process tomato sauce, water, jalapeño, reserved diced tomatoes with chiles, and remaining cumin and chili powder in a blender or food processor until smooth. Set aside.

Step 3

Wrap tortillas in a damp paper towel, and microwave 30 seconds; keep covered until ready to use. Working with 1 tortilla at a time, fill with 1/3 cup of the filling. Roll filled tortilla; place, seam-side down, in a lightly greased 13- x 9-inch baking dish. Repeat process with remaining tortillas and filling. Pour sauce evenly over enchiladas, and sprinkle with remaining cheese.  

Step 4

Bake in preheated oven until golden and bubbly, for 25 minutes. Let stand 5 to 10 minutes before serving. Served with desired toppings. 

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