Plant-Based Protein Enchiladas Rojas
Protein that tastes like meat (without the meat)
- Wheat
- Soy
- Milk
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.
Ingredients
9 ounce
Ground Plant-Based Protein
1 unit
Tomato Paste
2 tablespoon
Sour Cream
1 unit
Lime
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
2 unit
Scallions
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the tasty, authentic-tasting enchiladas; some found it too salty or spicy 🌶️.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare.
- Suggestions: Consider adding vegetables like peppers, onions, or beans to enhance the filling.
- Portions: Some felt it needed a side dish like rice or beans for a more complete meal.
- Plant-based protein: Many were pleasantly surprised by the meat-like taste and texture.
Reviews from our home cooks
This was easy to make. The plant protein is very crumbly and made it difficult to roll and stay in the tortilla. So, I added just a little cheese and the sauce to the filling to act as a binder and then it was much easier to keep the filling in. We added fresh avocado to the top and served two enchiladas with cilantro/lime rice. It was the perfect dinner and we had a left over portion for next day.
First time eating plant based protein. Was great in this recipe, because of the delicious sauce. Doesn't taste like meat, but has a good flavor.
The recipe was exceptional in describing how to prepare the plant based meat. I loved the taste and quantity but the enchiladas seemed like they could have baked longer probably requiring more enchilada sauce.
Thank you for adding plant based proteins!! I will always always choose those if available. I think the inside of the enchiladas needed something else (maybe cheese or refried beans). Mine came out a little crumbly but the flavor was great and I loved the plant-based beef.
Plant based protein is noticeably drier than meat, so maybe veggie stock or extra enchilada sauce to mix with the protein filling would add some extra moisture, still a delicious recipe
I love enchiladas & was kinda skeptical about the plant based protein, but I can't even tell a difference!! This is by far my favorite recipe so far.
I thought these enchiladas were A-mazing! My husband and I were both blown away by the plant-based protein. You could not tell it was not real burger. The flavor in these enchiladas was so good. I would have these again in a second. In fact I could eat them every day!!!
First time cooking with plant based protein. The fake meat is a slightly odd texture but with all the spices tasted fine. Maybe adding additional ingredients to the filling (beans, peppers) would make it less obvious.
I always taste as I'm cooking, and this was the first meal that I thought might not be as delicious as our other meals have been. It was my first time cooking plant-based protein like this. IT WAS DELICIOUS! We were totally blown away. Definitely recommend.
The sauce was spicy for me, which was unexpected. The plant based meat was good, but the directions on how to roll the enchiladas was not very helpful so a few of mine unrolled unfortunately.
