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.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

880 Cals (est.)

View Full Nutrition

fresh

ingredients

16 oz Plant-Based Ground Beyond Beef ™
8 Flour Tortillas
½ cup Red Quinoa
1 15.5-Oz Can Black Beans
1 Yellow Onion
2 cloves Garlic
1 Lime
2 Poblano Peppers
¾ cup Guajillo Chile Pepper Sauce
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)

step-by-step

instructions

Cook Along

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. Using a zester or the small side of a box grater, zest the lime to get 2 teaspoons. 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.

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 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. 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.

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!