Beyond Beef™ Enchiladas with Spinach, Jalapeño & Poblano Pepper

Beyond Beef™ Enchiladas

with Spinach, Jalapeño & Poblano Pepper

40 MIN
4 Servings
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  • with Beyond Beef®
    includes 16 oz Plant-Based Ground Beyond Beef®
  • with Ground Pork Chorizo
    includes 18 oz No Added Hormones, Antibiotic-Free Ground Pork Chorizo View recipe
  • with Beyond Beef®

    From the Test Kitchen

    These crowd-pleasing enchiladas get a boost of rich, savory flavor from a filling made from plant-based ground Beyond Beef™ cooked with red onion and poblano pepper, then smothered with our bright tomatillo- poblano sauce and melty cheese just before baking.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      780 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Beyond Beef™ Enchiladas with Spinach, Jalapeño & Poblano Pepper
    Title
    • 1 lb Plant-Based Ground Beyond Beef®
    • 8 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 3 oz Baby Spinach
    • 2 Scallions
    • 1 Poblano Pepper
    • 1 Red Onion
    • ¾ cup Tomatillo-Poblano Sauce
    • ½ cup Sour Cream
    • 4 oz Shredded Monterey Jack Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • 2 Tbsps Tomato Paste
    • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers.

    Cook the Beyond Beef™ & vegetables
    3 Cook the Beyond Beef™ & vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; 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 lightly browned. Add the sliced white bottoms of the scallions and tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened and the Beyond Beef™ is cooked through. Transfer to a large bowl.

    Make the filling & assemble the enchiladas
    4 Make the filling & assemble the enchiladas

    To the bowl of cooked Beyond Beef™ and vegetables, add the cooked rice, spinach, half the sour cream, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; 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. Evenly 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 tomatillo-poblano 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. Season the remaining sour cream with salt and pepper. Serve the baked enchiladas topped with the seasoned sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat. Fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the poblano pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers.

    Prepare the ingredients
    Cook the Beyond Beef™ & vegetables
    3 Cook the Beyond Beef™ & vegetables

    In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced onion and sliced poblano pepper; 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 lightly browned. Add the sliced white bottoms of the scallions and tomato paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until the liquid is slightly thickened and the Beyond Beef™ is cooked through. Transfer to a large bowl.

    4 Make the filling & assemble the enchiladas

    To the bowl of cooked Beyond Beef™ and vegetables, add the cooked rice, spinach, half the sour cream, and as much of the chopped jalapeño pepper as you’d like, depending on how spicy you’d like the dish to be; 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. Evenly 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 tomatillo-poblano sauce and cheese.

    Make 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. Season the remaining sour cream with salt and pepper. Serve the baked enchiladas topped with the seasoned sour cream. Garnish with the sliced green tops of the scallions. Enjoy!

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