Beyond Beef™ & Black Bean Enchiladas

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly.

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Combine the chopped garlic and drained beans in a bowl. Using a zester or the small side of a box grater, zest the lemon to get 2 teaspoons. Quarter and deseed the lemon. Cut off and discard the stems of the peppers. Halve the peppers lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling. Combine the sliced onion and sliced peppers in a bowl. In a separate bowl, whisk together the lemon zest, half the sour cream, and the juice of 2 lemon wedges; season with salt and pepper. 

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the sliced onion and peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the Beyond Beef™ and spice blend; season with salt and pepper. Cook, stirring frequently and breaking apart with a spoon, 4 to 5 minutes, or until browned. Carefully drain off and discard any excess oil from the pan. Add the prepared garlic and beans, maple syrup, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the Beyond Beef™ is cooked through. Transfer to a large bowl. 

To the bowl of cooked Beyond Beef™ and vegetables, add the cooked quinoa, remaining sour cream, and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 3 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish, seam side down. Evenly top with the guajillo chile sauce and cheese.

Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the lemon sour cream. Enjoy!