Cheesy Beyond Meat® Enchiladas and DIY Enchilada Sauce
with Sour Cream
Ingredients: Veggie burger (water, pea protein, canola oil, flavour, refined coconut oil, rice protein, dried yeast, cocoa butter, methylcellulose, potato starch, apple extract, potassium chloride, salt, vinegar, concentrated lemon juice, beet juice extract (vegetable glycerin, water, ascorbic acid, beet extract, maltodextrin), pomegranate extract, sunflower lecithin, vitamins and minerals (niacin, pyridoxine hydrochloride, thiamine hydrochloride, riboflavin, cyanocobalamin, calcium pantothenate, ferric orthophosphate, zinc sulphate)) • Green pepper • Roma tomato • Flour tortillas (wheat, sulphites) (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) • Red onion • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Lime • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Vegetable broth concentrate (vegetable juice concentrates (tomato, mushroom, onion, carrot, celery), sugars (sugar, maltodextrin), salt, yeast extract) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • All-purpose flour (wheat).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Beyond Meat®
½ unit(s)
Red Onion
1 unit(s)
Green Bell Pepper
16 g
Mexican Seasoning
(May contain traces of: Sesame, Triticale, Peanuts, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
86 mL
Sour Cream
(Contains: Milk May contain traces of: Milk)
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
1 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Sesame, Peanuts, Tree nuts, Mustard, Sulphites, Milk, Soy, Crustaceans, Egg, Fish, Gluten)
2 unit(s)
Vegetable Broth Concentrate
(May contain traces of: Sesame, Tree nuts, Wheat, Mustard, Sulphites, Milk, Soy, Crustaceans, Egg, Fish, Gluten)
2 unit(s)
Tomato
½ unit(s)
Lime
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
½ tsp
Sugar*
Nutrition Values
Cooking Steps
- Before starting, preheat broiler to high. Wash and dry all produce.
- Heat a medium pot over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then flour. Stir to combine.
- Whisk in 1 cup (2 cups) water, 1 1/2 tbsp (3 tbsp) Mexican Seasoning and broth concentrate for 1 min, until smooth. Bring to a boil.
- Once boiling, reduce heat to medium-low.
- Simmer for 4-6 min, whisking often, until enchilada sauce thickens slightly.
- Remove from heat.
- Meanwhile, core, then cut pepper into 1/4-inch slices.
- Peel, then cut half the onion (use whole onion for 4 servings) into 1/4-inch slices.
- Cut tomatoes into 1/4-inch pieces.
- Zest, then juice half the lime. Cut any remaining lime into wedges.
- To a medium bowl, add tomatoes, lime zest, 1/2 tbsp (1 tbsp) lime juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then stir to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then peppers and onions. Cook for 5-6 min, stirring often, until softened. Season with salt and pepper, then transfer to a plate.
- To the pan, add Beyond Meat®. Cook for 5-6 min, breaking up patties into smaller pieces, until crispy.** Season with salt, pepper and remaining Mexican Seasoning.
- Return veggies to the pan.
- Stir in half the enchilada sauce. Remove from heat.
- Lightly oil an 8x8-inch (9x13-inch) baking dish with 1/2 tbsp (1 tbsp) oil.
- Place tortillas on a clean work surface.
- Divide Beyond Meat® filling between tortillas.
- Roll up to close tortillas and place seam-side down in the prepared baking dish.
- Drizzle remaining enchilada sauce over assembled enchiladas, then sprinkle with cheese.
- Broil in the middle of the oven for 3-6 min, until cheese melts and edges of enchiladas are slightly crispy. (TIP: Keep an eye on them so they don't burn.)
- Divide enchiladas between plates.
- Dollop salsa and sour cream over top.
- Squeeze a lime wedge over top.
If you've opted to get Beyond Meat®, cook for 5-6 min, in the same way as the beef, breaking up patties into smaller pieces, until crispy.**
