Plant-Based Protein Enchiladas Verdes

🥘 Ingredients

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

🍳 Cookware

• small bowl
• large pan
• small bowl
• small pot
• potato masher
• 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 Tex-Mex ground 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.

   cooking oil: 1 tbsp, Tex-Mex ground plant-based protein: 1 lb, salt, pepper
3. 

   3

   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.

   Southwest Spice Blend: 2 tbsp
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 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.

   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 unit, green salsa: 14.12 oz, 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. Plant-based protein is fully cooked when internal temperature reaches 165 degrees.

   sour cream: 3 tbsp