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Plant-Based Protein Enchiladas Rojas

Plant-Based Protein Enchiladas Rojas

Protein that tastes like meat (without the meat)

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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.

Tags:Lightning PrepPlant-Based Protein
Allergens:SoyTree NutsWheatMilk

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit


1 unit


9 ounce

Ground Plant-Based Protein

(ContainsSoy, Tree Nuts, Wheat)

1 tablespoon

Southwest Spice Blend

1 unit

Tex-Mex Paste

6 unit

Flour Tortillas

(ContainsSoy, Wheat)

1.5 ounce

Tomato Paste

½ cup

Mexican Cheese Blend


2 tablespoon

Sour Cream


Not included in your delivery

Kosher Salt


2 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat44 g
Saturated Fat21 g
Carbohydrate77 g
Sugar10 g
Dietary Fiber7 g
Protein40 g
Cholesterol115 mg
Sodium2650 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.
Utensilsarrow down iconarrow down icon
Large Pan
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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• 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.


• 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.


• 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.


• 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.


• 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.


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