By Robert Boyer
Plant-Based Protein Enchiladas Rojas Protein that tastes like meat (without the meat)
Saucy, smothered, hearty, and delicious: This meatless twist on a classic enchilada bake has everything you could possibly want. You’ll make it by wrapping flour tortillas around a filling of spiced ground plant-based protein, then coating the bundles with a healthy glug of salsa roja and a sprinkle of Mexican cheeses. Put it in the oven and let it get piping hot and bubbly, then finish with a spoonful of lime crema and dig into all that deliciousness.
Updated at: Thu, 17 Aug 2023 13:16:52 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
45
High
Nutrition per serving
Calories1142.4 kcal (57%)
Total Fat32.2 g (46%)
Carbs133 g (51%)
Sugars20.6 g (23%)
Protein85.7 g (171%)
Sodium3304.8 mg (165%)
Fiber31.5 g (112%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
• Adjust rack to top position and preheat oven to 475 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Quarter lime.
Step 2
• Heat a large drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add plant-based protein*, scallion whites, half the Southwest Spice, and half the Tex Mex paste. (You’ll use the rest of each later.) Cook, breaking up protein into pieces, until browned and warmed through, 4-6 minutes. Season with salt and pepper. Turn off heat.
Step 3
• Place a small amount of filling on one half of each tortilla. Roll up tortillas, starting with filled sides, to create enchiladas. • Place seam sides down in pan used for filling. TIP: If your pan is not ovenproof, transfer enchiladas to an 8-by-8-inch baking dish or a 9-by-13-inch dish for 4 servings.
Step 4
• In a medium bowl or liquid measuring cup, combine tomato paste, remaining Tex-Mex paste and Southwest Spice, and ½ cup water (¾ cup for 4 servings). • Pour over enchiladas to thoroughly coat. Sprinkle with Mexican cheese. • Bake on top rack until sauce is bubbly and cheese has melted, 3-5 minutes.
Step 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 at time until mixture reaching a drizzling consistency.
Step 6
• Top enchiladas with lime crema and sprinkle with scallion greens. Serve with any remaining lime wedges on the side.
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