Enchiladas Verdes with Plant-Based Protein
Protein That Tastes Like Meat (Without the Meat)
- Milk
- Tree Nuts
- Soy
- Wheat
Saucy, smothered, hearty, and delicious: This enchilada bake has everything you could possibly want. You’ll make it by wrapping tortillas around a filling of green pepper, tomato, savory plant-based protein, and beans, then coating the bundles with a healthy helping of mild green salsa and a sprinkle of Monterey Jack cheese. Put it in the oven and let it get piping hot and bubbly, and all you’ll have left to do is add a drizzle of spiced sour cream and dig in to that deliciousness.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
6 ounce
Ground Plant-Based Protein
(Contains: Tree Nuts, Soy, Wheat)
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Green Salsa
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 tablespoon
Southwest Spice Blend
1 unit
Chili Pepper
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry produce. • Core, deseed, and dice green pepper. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Thinly slice chili. • Drain beans over a small bowl, reserving liquid.
• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and cook until just softened, 3-4 minutes. • Add plant-based protein* to pan; using a spatula, press into an even layer. Cook, undisturbed, 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 more.
• Reserve ½ tsp Southwest Spice Blend (1 tsp for 4 servings) in a second small bowl for step 6. • To pan with filling, add tomato, scallion whites, half the beans, remaining Southwest Spice Blend, and 2 TBSP reserved bean liquid (you’ll use the remaining beans and more bean liquid in the next step). Cook, stirring, until fragrant and warmed through, 2-3 minutes. Season with salt and pepper.
• Heat a large drizzle of oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened, 2-3 minutes. • Add 3 TBSP reserved bean liquid (1⁄3 cup for 4 servings). (You may have some bean liquid left over.) Simmer until warmed through, 1-2 minutes. • Reduce heat to low and stir in 1 TBSP butter (2 TBSP for 4). • Turn off heat; mash with a potato masher or fork until mostly smooth. Season generously with salt and pepper.
• Spread tortillas with mashed beans. Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, and place, seam sides down, in an 8-by-11- inch baking dish or ovenproof pan. (For 4 servings, use a 9-by-13-inch baking dish or two smaller ones.) • Top with enough salsa to generously coat (you may have some left over). Sprinkle with Monterey Jack. • Bake on top rack until salsa is bubbly and cheese melts, 3-5 minutes.
• While enchiladas bake, add sour cream to bowl with reserved Southwest Spice Blend. Stir in warm water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • Top baked enchiladas with crema, scallion greens, and as much chili as you like. Divide between plates and serve.
Ground Plant-Based Protein is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, flavorful dish; some found the plant-based protein bland and suggested more seasoning 🌶️.
- Ease of prep: Generally easy to make, though a few found it slightly complicated or time-consuming.
- Suggestions: Consider adding extra cheese for more richness; some preferred using just beans instead of plant-based protein.
- Portions: Generous servings satisfied most, with some having enough for leftovers.
- Texture: Some found the plant-based protein's texture off-putting; cooking it longer might improve consistency.
Reviews from our home cooks
Plant-based protein cooked well. Would like to have a fresh lime to able to add lime zest and lime juice. Also, recommend oiling the baking dish to prevent enchiladas from sticking and cooking in the oven longer to encourage a crisp texture.
Was very good. It was filling and flavorful and I appreciate finally getting some plant based protein added. I think this should be more common. There are plenty of plant protein options that mimic ground beef, chicken, etc and should be added into some of the meals. Vegetarian meals aren't discounted so should have added proteins available.
I was initially worried that the amount of meat in this was too small, but the addition of peppers and beans made up for it! This was an incredibly tasty meal, and my meat-eating partner enjoyed it too! I definitely want to see the plant-based ground in more meals. I'd be willing to pay extra for it!
Surprisingly good! Even had enough for leftovers for lunch the next day. Never tried meatless protein like this before, but the spicy strong flavors made it so it tasted great.
Love the recipe, but wasn't a fan of the plant-based protein. It lacked a depth of flavor that you would only get with beef. This would be 5 stars with beef, 4 stars with plant protein. Still tasty though.
The more I eat, the more I like. The Enchiladas were just as good as what I could get from the excellent Mexican restaurant that I can't afford, cheaper, and I don't have to drive. Can't beat that.
I added some spinach to the bottom of the pan when I put this in the oven to add more vegetables, it was delicious.
Very tasty but should have cooked a bit longer to warm them through.
Beans were stodgy. Should have less beans and more plant protein, for a better consistency.
Lovely, has a kick of spice if you like with the chile.
