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Enchiladas Verdes with Plant-Based Protein
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Enchiladas Verdes with Plant-Based Protein

Enchiladas Verdes with Plant-Based Protein

Protein That Tastes Like Meat (Without the Meat)

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.

Tags:
Plant-Based Protein
Spicy
Allergens:
Soy
Wheat
Milk
Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 unit

Scallions

1 unit

Long Green Pepper

1 unit

Tomato

1 unit

Black Beans

1 tablespoon

Southwest Spice Blend

6 unit

Flour Tortillas

(Contains Soy, Wheat)

7.06 ounce

Green Salsa

¼ cup

Monterey Jack Cheese

(Contains Milk)

1.5 tablespoon

Sour Cream

(Contains Milk)

1 unit

Chili Pepper

6 ounce

Ground Plant-Based Protein

(Contains Soy, Tree Nuts, Wheat)

Not included in your delivery

1 tablespoon

Cooking Oil

1 tablespoon

Butter

(Contains Milk)

Salt

Pepper

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Nutrition Values

/ per serving
Calories960 kcal
Fat42 g
Saturated Fat18 g
Carbohydrate106 g
Sugar13 g
Dietary Fiber13 g
Protein40 g
Cholesterol35 mg
Sodium2210 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Small Bowl
Strainer
Large Pan
Potato Masher
Small pot
Baking Dish

Instructions

Prep
1

• 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.

Start Filling
2

• 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.

Finish Filling
3

• 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.

Mash Beans
4

• 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.

Make Enchiladas
5

• 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.

Make Crema & Serve
6

• 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°.

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