Plant-Based Protein Enchiladas Verdes
with Green Pepper, Black Beans & Monterey Jack
- Soy
- Wheat
- Milk
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 Tex-Mex-spiced plant-based protein, green pepper, tomato, 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
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
8 ounce
Tex-Mex Ground Plant-Based Protein
Not included in your delivery
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
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; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. • Break up protein into pieces and cook 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 plant-based protein mixture, 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.
Plant-based protein is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, tasty flavors, with some praising the well-seasoned plant-based protein that rivaled beef 🌶️.
- Ease of prep: Several found it easy to make, though a few noted it took longer than expected with many steps.
- Suggestions: Consider adding more cheese, using corn tortillas for better texture, and including guacamole as an optional topping.
- Portions: Generous and filling servings; some had enough for leftovers or extra tacos from the filling.
- Texture: The plant-based protein impressed many with its meaty texture, though a few found it mushy.
Reviews from our home cooks
I didn't realize this had fake meat - which I'm usually against, but it was pea protein so we decided to try it anyway. It was actually really good and would like it to be offered as an option for some of the meat meals HF has. Like sloppy joes or something. Did feel more cheese needed to be added to the recipe. I added cheese inside the enchiladas as well as did a side of rice. Would buy again.
Sooooo good! The plant based meat was one of the best I've ever had, the spices were just a little spicy but not too much, it was fun to make but also incredibly easy, all around such a great meal!
Love this recipe! The plant-based protein is amazing!! Tomato was in bad shape, but I always have good tomatoes around so subbed it out. Made guacamole with it! Perfect. I added cheese-I always overdo that!
Very impressed with flavor and texture of the plant based protein. New to me. Tastes and feels like ground beef. A delicious enchilada entree.
I liked the taste of the plant-based protein with all the spices. Very good meal. Wish there was a way to keep the calories down a bit.
Very very good for plant based crumbles! I thought the green sauce was a little too hot for me but it didn't keep me from eating it. Just glad I omitted the red pepper!
First time cooking with a plant based protein. It was easy AND delicious.
To say that we were seriously surprised by how tasty the plant based protein was is an understatement, we are definitely a "meat everynight" family
The black beans overpowered the enchiladas. Too much in the plant based mix and too much to spread on the tortilla. Not enough cheese.
Super easy to make. Like the choice of a plant-based meal. Was tasty.
