Beyond Beef™ & Quinoa Enchiladas with Black Beans & Monterey Jack Cheese
Customer Favorite

Beyond Beef™ & Quinoa Enchiladas

with Black Beans & Monterey Jack Cheese

45 MIN
4 Servings
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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 onions, 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.

Get Cooking

Dietary Information

Vegetarian Plant-Forward
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
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fresh
ingredients
Beyond Beef™ & Quinoa Enchiladas with Black Beans & Monterey Jack Cheese
Title
  • 1 lb Plant-Based Ground Beyond Beef®
  • 1 15.5-Ounce Can Black Beans
  • 8 Flour Tortillas
  • 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 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)
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. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

Prepare the ingredients:
2 Prepare the ingredients:

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 separate 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. 

Start the filling:
3 Start the filling:

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 the Beyond Beef™ 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. 

Finish the filling & assemble the enchiladas:
4 Finish 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 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

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. Cook, uncovered, 18 to 20 minutes, or until tender. Drain thoroughly. 

2 Prepare the ingredients:

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 separate 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:
Start the filling:
3 Start the filling:

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 the Beyond Beef™ 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. 

4 Finish 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 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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