Enchiladas Verdes with Plant-Based Protein

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest Spice Blend
  1 tsp
• black beans
  1 unit
• black pepper
  1 tsp
• butter
  1 tbsp
• chili pepper
  1 unit
• cooking oil
  3 tbsp
• flour tortillas
  4 unit
• green salsa
  1 c
• long green pepper
  1 unit
• plant-based protein
  10 oz
• salt
  1 tsp
• scallions
  3 unit
• sour cream
  2 tbsp
• tomato
  1 unit

🍳 Cookware

• small bowl
• large pan
• small bowl
• small pot
• baking dish

1. 

   1

   Preheat oven to 475°F. Wash and dry produce. Core, deseed, and dice long green pepper . Finely dice tomato . Trim and thinly slice scallions , separating whites from greens. Thinly slice chili pepper . Drain black beans over a small bowl , reserving the liquid.

   long green pepper: 1 unit, tomato: 1 unit, scallions: 3 unit, chili pepper: 1 unit, black beans: 1 unit
2. 

   2

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper and cook until just softened ⏱️ 3 minutes . Add plant-based protein to pan; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom ⏱️ 3 minutes . Break up protein into pieces and continue cooking until browned all over and warmed through ⏱️ 3 minutes more.

   cooking oil: 3 tbsp, plant-based protein: 10 oz
3. 

   3

   Reserve ½ tsp Southwest Spice Blend in a 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. Cook, stirring, until fragrant and warmed through ⏱️ 2 minutes . Season with salt and black pepper .

   Southwest Spice Blend: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   Heat a large drizzle of cooking oil in a small pot over medium-high heat. Add remaining beans and cook, stirring, until slightly softened ⏱️ 2 minutes . Add 3 TBSP reserved bean liquid. Simmer until warmed through ⏱️ 1 minute . Reduce heat to low and stir in butter . Turn off heat; mash with a potato masher or fork until mostly smooth. Season generously with salt and pepper.

   butter: 1 tbsp
5. 

   5

   Spread flour 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 . Top with enough green salsa to generously coat. Sprinkle with Monterey Jack cheese . Bake on top rack until salsa is bubbly and cheese melts ⏱️ 4 minutes .

   flour tortillas: 4 unit, green salsa: 1 c, Monterey Jack cheese: ½ cup
6. 

   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.

   sour cream: 2 tbsp