Plant-Based Protein Enchiladas Rojas

🥘 Ingredients

• black pepper
  1 tsp
• flour tortillas
  6 pieces
• ground plant-based protein
  12 oz
• lime
  1 unit
• mexican cheese blend
  ¾ cup
• olive oil
  2 tbsp
• salt
  1 tsp
• scallions
  2 stalks
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• tex-mex paste
  2 tbsp
• tomato paste
  2 tbsp
• water

🍳 Cookware

• large ovenproof pan
• medium bowl
• small bowl

1. 

   1

   Adjust rack to top position and preheat oven to 475°F. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens. Quarter lime .

   scallions: 2 stalks, lime: 1 unit
2. 

   2

   Heat a large drizzle of olive oil in a large ovenproof pan over medium-high heat. Add ground plant-based protein and half the southwest spice blend . Using a spatula, press into an even layer; cook, without stirring, until browned on bottom ⏱️ 3 minutes . Break up protein into pieces and continue cooking until browned all over and warmed through ⏱️ 3 minutes . Stir in scallion whites and half the tex-mex paste ; cook until scallions are softened and mixture is combined ⏱️ 1 minute . Season with salt and black pepper . Turn off heat. Transfer filling to a plate. Wipe out pan.

   olive oil: 2 tbsp, ground plant-based protein: 12 oz, southwest spice blend: 1 tsp, tex-mex paste: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Place a small amount of filling on one half of each flour tortillas . Roll up tortillas, starting with filled sides, to create enchiladas. Place seam sides down in pan used for filling. If your pan is not ovenproof, transfer enchiladas to an 8-by-8-inch baking dish.

   flour tortillas: 6 pieces
4. 

   4

   In a medium bowl , combine ½%cup water , tomato paste , and remaining Tex-Mex paste and Southwest Spice; stir until smooth. Pour over enchiladas to thoroughly coat. Sprinkle with mexican cheese blend . Bake on top rack until sauce is bubbly and cheese has melted ⏱️ 3 minutes .

   water, tomato paste: 2 tbsp, mexican cheese blend: ¾ cup
5. 

   5

   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.

   sour cream: 2 tbsp
6. 

   6

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