---
title: Plant-Based Protein Enchiladas Verdes
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/plant-based-protein-enchiladas-verdes-65e742f1e0f6df055447ffee
servings: 2
prep time: 15 minutes
cook time: 20 minutes
time required: 35 minutes
difficulty: Medium
allergens: [Soy, Wheat, Milk]
tags: [Veggie, Spicy]
rating: 4.5
rating_count: 329
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the bold, tasty flavors, with some praising the well-seasoned plant-based protein that rivaled beef.
  - theme: Texture
    text: The plant-based protein impressed many with its meaty texture, though a few found it mushy.
image: "https://images.recipes.furrysalamander.com/plant-based-protein-enchiladas-verdes.avif"
---

Preheat oven to 475°F. Wash and dry produce. Core, deseed, and dice @long green pepper{1%unit}. Finely dice @tomato{1%unit}. Trim and thinly slice @scallions{2%unit}, separating whites from greens. Thinly slice @chili pepper{1%unit}. Drain @black beans{15%oz} over a #small bowl{}, reserving liquid.

Heat a drizzle of @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add green pepper and cook until just softened ~{3%minutes}. Add @Tex-Mex ground plant-based protein{8%oz} to pan; season with salt and pepper. Using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom ~{3%minutes}. Break up protein into pieces and cook until browned all over and warmed through ~{3%minutes}.

Reserve ½ tsp @southwest spice blend{1%tsp} in a second #small bowl{} for later. To the pan with plant-based protein mixture, 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 pepper.

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%minutes}. Reduce heat to low and stir in @butter{1%tbsp}. Turn off heat; mash with a potato masher or fork until mostly smooth. Season generously with salt and pepper.

Spread @flour tortillas{4%unit} 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 a #baking dish{}. Top with enough @green salsa{1%cup} to generously coat. Sprinkle with @Monterey Jack cheese{½%cup}. Bake on top rack until salsa is bubbly and cheese melts ~{3%minutes}.

While enchiladas bake, add @sour cream{¼%cup} 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.