Plant Based Meat and Quinoa Enchiladas

$0.00 Cooking Fee
Serving Size: 1 enchilada
This enchilada dish uses plant-based protein to make it vegetarian friendly.
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  • Cooking
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  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8


  • Place an oven rack in the middle position and pre-heat oven to 450 degrees.
  • Fill a medium pot ¾ full of water and bring to a boil. Add the quinoa and cook uncovered for 18-20 minutes or until tender. Drain.
  • Meanwhile, heat a large saute pan over medium heat. When hot add the olive oil. Add the onion and the peppers, saute for 2 minutes.
  • Add the garlic, saute 1 minute.
  • Add the chili powder, cumin, and oregano, saute for an additional 30 seconds.
  • Add the plant-based meat, breaking it apart until cooked through about 5 minutes. Add the salt, and the hot sauce.
  • Add the black beans and the maple syrup. Mix to thoroughly combine, sauteing an additional minute. Place filling in a large bowl. Stir in half the sour cream and half the lime juice.
  • Spread 3 cups of the mixture in the bottom of a 9x13 inch baking dish. Divide remaining filling equally among the tortillas. Transfer to baking dish, seam side down. Top with guajillo chile pepper sauce and Jack cheese.
  • Bake for 10 minutes or until lightly browned.

Cook Times

Active Prep10
Hands-On Cook15
Hands-Off Cook30
Total Time55 minutes
Recipe Serving Size8



  • ½ cup red quinoa
  • 1 tablespoon extra virgin olive oil
  • 1 yellow onion thinly sliced
  • 2 red bell pepper medium, sliced
  • 3 clove garlic chopped
  • 2 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dry oregano
  • 1 pound plant-based ground meat
  • 1 teaspoon Kosher salt
  • 1 tablespoon hot sauce more or less to taste
  • 15 ounce canned black beans drained
  • 1 ½ tablespoon maple syrup
  • 1 lime zested and juiced
  • ¾ cup sour cream
  • 8 flour tortilla
  • ¾ cup guajillo chile pepper sauce Herdez brand recommended OR sub with enchilada sauce
  • 4 ounce Monterey Jack cheese shredded, about 1 cup

Cooking Tools Required

Colander, Cutting board, Measuring cups and spoons, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives
Reheating/Serving Instructions
Heat in microwave on medium high power until heated through.


Calories: 463kcal | Carbohydrates: 46g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 1308mg | Potassium: 525mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1473IU | Vitamin C: 45mg | Calcium: 230mg | Iron: 5mg

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