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

Beyond Beef™ & Quinoa Enchiladas

with Black Beans & Monterey Jack Cheese

Group Created with Sketch. 45 min
Vegetarian i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Fri Delivery Only
Recipe only available for Friday delivery.
WW™ Approved
Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at our partner at the American Diabetes Association. A recipe with this badge features non-starchy, fibrous vegetables with a limit on calories, total carbohydrates, saturated fat, added sugar and sodium. For those chefs following ADA guidelines, it is recommended that no additional salt be added to this recipe when prepared and for chefs to skip all salting steps of a recipe. See nutrition information on your current page or at blueapron.com for sodium “as packaged”. To find out more about the American Diabetes Association's guidelines visit our partner’s website www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 860 Cals/serving
  • View All
    Nutrition Label
    Download

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.
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Beyond Beef™ & Quinoa Enchiladas with Black Beans & Monterey Jack Cheese
Title
  • 16 oz Plant-Based Ground Beyond Beef ™
  • 8 Flour Tortillas
  • ½ cup Red Quinoa
  • 1 15.5-Oz Can Black Beans
  • 1 Yellow Onion
  • ¾ cup Guajillo Chile Pepper Sauce
  • 2 cloves Garlic
  • 1 Lime
  • 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)
  • 2 Poblano Peppers
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. 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 rise the beans. Combine the chopped garlic and drained beans in a bowl. Zest the lime to get 2 teaspoons (or use the small side of a box grater). Halve the lime crosswise. 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 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 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 the Beyond Beef™ 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. 

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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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. 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 rise the beans. Combine the chopped garlic and drained beans in a bowl. Zest the lime to get 2 teaspoons (or use the small side of a box grater). Halve the lime crosswise. 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 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 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 the Beyond Beef™ 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. 

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!