These vegetarian enchiladas are comforting and so, so easy. The Beyond meat adds a richness to the filling, while the sauce adds great warm spice and tang. For a gluten-free version of this recipe, use corn tortillas.
How to Make It
Preheat oven to 375°F. Heat oil in a large skillet over medium-high. Add bell pepper, onion, salt, and pepper; cook, stirring often, 3 minutes. Add ground “meat” and cook, crumbling with the back of a spoon until browned and cooked through, about 5 minutes. Sprinkle “meat” mixture with 1 teaspoon of the cumin and 2 teaspoons of the chili powder; cook, stirring often, until fragrant, about 1 minute. Remove 1/2 cup of the diced tomatoes with green chiles from can; set aside. Stir remaining diced tomatoes with chiles into “meat” mixture. Add black beans; cook, stirring to combine, 1 minute. Remove from heat; stir in half of the cheese.
Process tomato sauce, water, jalapeño, reserved diced tomatoes with chiles, and remaining cumin and chili powder in a blender or food processor until smooth. Set aside.
Wrap tortillas in a damp paper towel, and microwave 30 seconds; keep covered until ready to use. Working with 1 tortilla at a time, fill with 1/3 cup of the filling. Roll filled tortilla; place, seam-side down, in a lightly greased 13- x 9-inch baking dish. Repeat process with remaining tortillas and filling. Pour sauce evenly over enchiladas, and sprinkle with remaining cheese.
Bake in preheated oven until golden and bubbly, for 25 minutes. Let stand 5 to 10 minutes before serving. Served with desired toppings.
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