Cheesy Plant-Based Enchiladas
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Cheesy Plant-Based Enchiladas

Cheesy Plant-Based Enchiladas

with Black Beans and Peppers

Enchiladas are pure comfort food – and a perfect way to eat more veggies! This dish features tortillas filled with DIY enchilada sauce, black beans and sweet peppers, and they're topped with plant-based cheese and crispy crushed tortilla chips. Dinner is served!

étiquettes:
Végétarien
Allergènes:
Sulfites
Blé
Moutarde

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
Temps de cuisson8 minutes
DifficultéIntermédiaire

Ingrédients

quantité par portion

6 pièce(s)

Tortillas de farine

(Contient Sulfites, Blé Peut contenir Soya, Avoine, Seigle, Sésame, Triticale, Lait)

1 pièce(s)

Haricots noirs

1 cs

Mélange d'épices pour sauce crémeuse

(Contient Blé Peut contenir Noix, Lait, Moutarde, Arachides, Sésame, Soya, Sulfites)

1 pièce(s)

Concentré de bouillon de légumes

(Peut contenir Oeuf, Crustacés, Lait, Sésame, Poisson, Blé, Moutarde, Soya, Sulfites)

1 cs

Mélange d'épices à enchilada

(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)

1 cs

Purée d’aromates tex-mex

(Contient Moutarde Peut contenir Poisson, Lait, Sésame, Soya, Sulfites, Blé, Crustacés, Oeuf)

1 pièce(s)

Oignon jaune

1 pièce(s)

Poivron

¾ tasse(s)

Mozzarella à base de plantes, râpée

7 g

Coriandre

85 g

Croustilles de maïs

Pas inclus dans votre livraison

2.33 cs

Huile*

0.12 cc

Sel*

0.12 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)1050 kcal
Graisses44 g
dont saturés14 g
Glucides142 g
dont sucres15 g
Fibres18 g
Protéines28 g
Cholestérol0 mg
Sel2600 mg
Gras Trans0.1 g
Potassium1000 mg
Calcium400 mg
Fer9 mg

Ustensiles

Passoire
Bol à mélanger, moyen
Cuillères à mesurer
Fouet
Casserole moyenne
Verre doseur
Grande poêle antiadhésive

Instructions

1
  • Peel, then cut onion into 1/4-inch pieces. 
  • Core, then cut pepper into 1/2-inch pieces. 
  • Drain, then rinse beans.
  • Roughly chop cilantro. 
  • Open one side of the package of tortilla chips. Using a rolling pin or heavy-bottomed pot, crush chips in their package until broken into small crumbs (or finely chop, if you prefer).
  • Add tortilla chips, 1/2 tbsp (1 tbsp) oil and half the Enchilada Spice Blend to a medium bowl, then toss to combine. Set aside.
2
  • Heat a medium pot over medium heat.
  • When the pot is hot, add 1/2 tbsp (1 tbsp) oil, then Cream Sauce Spice Blend. Cook, stirring constantly, until fragrant, 20 sec. 
  • Increase heat to medium-high, then whisk in 3/4 cup (1 1/2 cups) water, Tex-Mex Paste and broth concentrate until smooth, 1 min. Bring to a boil.
  • Once boiling, simmer, whisking often, until enchilada sauce thickens slightly, 4-6 min. 
  • Remove from heat.
3
  • Heat a large non-stick pan over medium-high heat. 
  • When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min. 
  • Add beans and remaining Enchilada Spice Blend. Cook, stirring constantly, until fragrant, 1 min. Season with salt and pepper, to taste.
4
  • Lightly oil an 8x8-inch baking dish (9x13-inch for 4 ppl) with 1 tsp (2 tsp) oil.
  • Place tortillas on a clean work surface.
  • Divide bean filling between tortillas.
  • Roll up to close enchiladas and place, seam-side down, in the prepared baking dish.
5
  • Drizzle remaining enchilada sauce over top, then sprinkle with cheese and crushed tortilla chips.
  • Broil in the middle of the oven, until cheese melts and edges of enchiladas are slightly crispy, 3-6 min. (TIP: Keep an eye on enchiladas so they don't burn.)
6
  • Divide enchiladas between plates.
  • Sprinkle over cilantro.