Enchiladas Verdes with Plant-Based Protein

• 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.