Plant Based Meat and Quinoa Enchiladas

Serving Size: 8

This enchilada dish uses plant-based protein to make it vegetarian friendly.

Recipe by:

Active Prep10

Hands-On Cook15

Hands-Off Cook30

Passive0

Total Time55

Recipe Serving Size8

Colander, Cutting board, Measuring cups and spoons, Pyrex baking dish, Saucepan, Saute pan, Sharp Knives

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

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.

Reheating Instructions

Heat in microwave on medium high power until heated through.