Enchiladas Verdes with Plant-Based Protein

🥘 Ingredients

• Monterey Jack cheese
  1/2 c
• Southwest bold Spice Blend
  2 tbsp
• black beans
  2 unit
• black pepper
  1 tsp
• butter
  2 tbsp
• chili pepper
  2 unit
• cooking oil
  1 tbsp
• flour tortillas
  12
• green salsa
  2 unit
• ground plant-based protein
  12 oz
• long green pepper
  2 unit
• salt
  1 tsp
• scallions
  4 unit
• sour cream
  3 tbsp
• tomato
  2 unit

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 475 degrees. 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 liquid.

   long green pepper: 2 unit, tomato: 2 unit, scallions: 4 unit, chili pepper: 2 unit, black beans: 2 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, ⏱️ 3-4 minutes . Add ground plant-based protein ; using a spatula, press it 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.

   cooking oil: 1 tbsp, ground plant-based protein: 12 oz
3. 

   3

   Reserve 1/2 tsp of Southwest bold Spice Blend in another small bowl for step 6 (1 tsp for 4 servings). 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 black pepper .

   Southwest bold Spice Blend: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
4. 

   4

   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 left over). Simmer until warmed through, ⏱️ 1-2 minutes . Reduce heat to low and stir in 1 tbsp of butter (2 tbsp for 4 servings). Turn off heat and mash with a potato masher or fork until mostly smooth. Take the lime? Season generously with salt and pepper.

   butter: 2 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 or ovenproof pan (for 4 servings, use a 9-by-13-inch baking dish or two smaller ones). Top with enough green salsa to generously coat (you may have some left over). Sprinkle with Monterey Jack cheese . Bake on top rack until salsa is bubbly and cheese melts, ⏱️ 3-5 minutes .

   flour tortillas: 12, green salsa: 2 unit, Monterey Jack cheese: 1/2 c
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 smooth drizzling consistency. Season lightly with salt and pepper. Top baked enchiladas with crema, scallion greens, and any extra chili pepper. Divide between plates and serve.

   sour cream: 3 tbsp
7. 7

   Ground plant-based protein is fully cooked when internal temperature reaches 160 degrees.