Beyond Beef ™ & Quinoa Enchiladas Fill 1 Created with Sketch.

with Black Beans & Monterey Jack Cheese

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 830 calories

Crowd-pleasing enchiladas get a boost of rich, savory flavor from a filling made from plant-based Beyond Ground Beef™, which we’re cooking with onions, peppers, a touch of maple syrup and hot sauce for deliciously sweet heat.

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ingredients
Beyond Beef ™ & Quinoa Enchiladas with Black Beans & Monterey Jack Cheese
Title
  • 8 Flour Tortillas
  • 1 15.5-Ounce Can Black Beans
  • ½ cup Red Quinoa
  • ½ lb Sweet Peppers
  • 2 cloves Garlic
  • 1 Yellow Onion
  • 1 Lime
  • ¾ cup Guajillo Chile Pepper Sauce
  • ½ cup Sour Cream
  • 4 oz Shredded Monterey Jack Cheese
  • 2 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 lb Plant-Based Ground Beyond Beef ™
tried-and-true
kitchen tools
step-by-step
instructions
Cook the quinoa:
1 Cook the quinoa:

Place an oven rack in the center of the oven, then 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 and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients & make the lime sour cream:
2 Prepare the ingredients & make the lime sour cream:

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Drain and rise the beans. Combine in a bowl. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a bowl, whisk together the lime zest, half the sour cream, and the juice of 1 lime half; season with salt and pepper. 

Cook the Beyond Beef & vegetables:
3 Cook the Beyond Beef & vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared 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. 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. Cover to keep warm.

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 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 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 enchiladas topped with the lime sour cream. Enjoy! 

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Cook the quinoa:
1 Cook the quinoa:

Place an oven rack in the center of the oven, then 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 and cook, uncovered, 14 to 16 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients & make the lime sour cream:

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Cut off and discard the stems of the peppers; remove the cores. Halve the peppers lengthwise, then thinly slice crosswise. Combine in a bowl. Peel and roughly chop 2 cloves of garlic. Drain and rise the beans. Combine in a bowl. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Halve the lime crosswise. In a 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 & make the lime sour cream:
Cook the Beyond Beef & vegetables:
3 Cook the Beyond Beef & vegetables:

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the prepared 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. 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. Cover to keep warm.

4 Make the filling & assemble the enchiladas:

To the bowl of cooked Beyond Beef 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 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. Serve the enchiladas topped with the lime sour cream. Enjoy!