Beyond Beef™ & Black Bean Enchiladas with Quinoa & Monterey Jack Cheese

Beyond Beef™ & Black Bean Enchiladas

with Quinoa & Monterey Jack Cheese

45 MIN
$10.94/serving 4 Servings
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  • with Beyond Beef™
    includes 16 oz Plant-Based Ground Beyond Beef™ View recipe
  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo
  • with Ground Pork Chorizo

    From the Test Kitchen

    Crowd-pleasing enchiladas get a boost of rich, savory flavor from a filling made from plant-based ground Beyond Beef™ cooked with onion, peppers, and a touch of maple syrup and hot sauce for deliciously sweet heat. To temper the bold flavors, we’re topping it all with a cooling dollop of lime sour cream.
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    • Nutrition
      PER SERVING
    • Calories
      940 Cals (est.)
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    ingredients
    Beyond Beef™ & Black Bean Enchiladas with Quinoa & Monterey Jack Cheese
    Title
    • 18 oz Pork Chorizo
    • 8 Flour Tortillas
    • 1 cup Red Quinoa
    • 1 Yellow Onion
    • 1 15.5-Oz Can Black Beans
    • ¾ cup Guajillo Chile Pepper Sauce
    • 2 cloves Garlic
    • 2 Poblano Peppers
    • ½ cup Sour Cream
    • 4 oz Shredded Monterey Jack Cheese
    • 1½ Tbsps Maple Syrup
    • 1 Tbsp Hot Sauce
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 1 Lime
    time-saving
    tips & techniques
    Cook the quinoa
    1 Cook the quinoa

    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. Turn off the heat. Drain thoroughly.

    Prepare the ingredients
    2 Prepare the ingredients

    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, finely grate the lime to get 2 teaspoons. Halve the lime. Cut off and discard the stems of the peppers. Halve 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 lime zest, half the sour cream, and the juice of 1 lime half; season with salt and pepper.

    Start the filling
    3 Start the filling

    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 chorizo 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 chorizo is cooked through. Transfer to a large bowl.

    Finish the filling & assemble the enchiladas
    4 Finish the filling & assemble the enchiladas

    To the bowl of cooked chorizo and vegetables, add the cooked quinoa, remaining sour cream, and the juice of the remaining lime half. 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 & serve your dish
    5 Bake the enchiladas & serve your dish

    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 lime sour cream. Enjoy!

    Tips from Home Chefs

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    Cook the quinoa
    1 Cook the quinoa

    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. Turn off the heat. Drain thoroughly.

    2 Prepare the ingredients

    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, finely grate the lime to get 2 teaspoons. Halve the lime. Cut off and discard the stems of the peppers. Halve 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 lime zest, half the sour cream, and the juice of 1 lime half; season with salt and pepper.

    Prepare the ingredients
    Start the filling
    3 Start the filling

    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 chorizo 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 chorizo is cooked through. Transfer to a large bowl.

    4 Finish the filling & assemble the enchiladas

    To the bowl of cooked chorizo and vegetables, add the cooked quinoa, remaining sour cream, and the juice of the remaining lime half. 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.

    Finish the filling & assemble the enchiladas
    Bake the enchiladas & serve your dish
    5 Bake the enchiladas & serve your dish

    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 lime sour cream. Enjoy!

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