Protein Packed Vegan Enchiladas

 

I don’t want to use the word obsessed, but I’m going to. DANG these are good!

I made them on a whim the other night, and have made them three times since. They’re incredible. As in, you won’t believe they’re vegan.

The reason why I ❤️  them so much is because the “meat” I use resembles real ground beef so well. Most people ask me if I’m sure it’s not actually beef! But it’s totally vegan! It even says so on the top left corner of the bag in little black letters:

Praise be, too because this meatless beef that they’ve come up with is brand new. At least, it is to Austin. Adrian and I have been hooked on their meatless chicken tenders and fish sticks for a few month now before we ever cut out meat entirely. On days where I didn’t feel like cooking dinner and definitely didn’t want to get fast food and have instant regret, I’d pop a few meatless chicken tenders, French fries, and roasted carrots in the oven for an easy dinner. I highly suggest you go try this brand for yourself. You can usually find it in the frozen meat isle at your grocery store. I will say that when making this for our film crew in Dallas, Kroger didn’t have this! So, I ran across the street to Target instead.

The first time that I made this I used baby kale for the greens. You can totally use that, too, however, the second time I made these enchiladas I bought a beautiful Serrano pepper, skipped the kale, and it was perfection.

So, just use a Serrano pepper! You don’t really want to eat kale anyway, right? 😜

Next, chop yourself up a bright red bell pepper and set aside.

 

Chop up one half of a yellow onion, then add all three veggies to a skillet with olive oil and sauté until tender.

 

 

 

This picture is from the second time I made these enchiladas. The sun had already gone down, so I was actually in my kitchen with my ring light instead of sprawled out on the floor of my living room next to the biggest window in the house. This was also before we stayed at an Air BnB for a week that had WINDOWS in the kitchen and wooden countertops! IT WAS PERFECT FOR TAKING PICTURES OF FOOD! I miss it already.

Anyway

When I got the itch to make these the first time, I thought that I had red enchilada sauce in my pantry, but I didn’t. All I had was one can of Amy’s Chunky Tomato Bisque. So, I grabbed it, a whole bunch of spices, about 1/2 cup of water, and somehow made what I’m going to call “awesome sauce,” just like in that Discover Card commercial.

Here’s a fun trick that I learned from my new friend Matt Conant (check out his site!): dip your corn tortillas in the sauce before rolling to keep the tortillas from splitting!

And finally, drizzle your remaining sauce over the enchiladas. You can also top with vegan cheese! Daiya is my favorite. 😍

 

 

Ingredients:

Feel free to adjust the amount of spices you use! I use a lot of spice to make sure I’m getting the most flavor. 

  • 1/2 bag of Gardein Ultimate Beefless Ground
  • 1 small red bell pepper, diced
  • 1/2 Serrano pepper, diced
  • 1/2 yellow onion, diced
  • 1 cup cooked Quinoa
  • 15 oz. can black beans
  • Can of Rotel, drained
  • 12-15 Corn Tortillas
  • 2 Tbsp Cumin (I may have used 3 Tbsp. Or a half cup, I don’t know. I love Cumin. It’s a problem)
  • 2 tsp Chili
  • 2 tsp Slap Ya Mama Cajun Spice
  • 1 tsp. smoked paprika
  • Salt and Pepper to taste

For the Sauce: 

  • 1 can of Amy’s Organic Creamy Tomato Bisque (grab your self a can of red enchilada sauce if you want to, but this version is better!)
  • 1/2 cup water
  • 1 tsp Cumin (or more, depends on what you like)
  • 1/2 tsp Chili powder
  • 1/4 tsp Paprika
  • salt and pepper to taste
Directions: 
  1. Pre-heat oven to 350.
  2. Add 1 Tbsp of olive oil to a skillet and heat on med-high. Cook your onion, Serrano pepper, and bell pepper until tender (about 7 minutes or so).
  3. Remove veggies and set aside to make room for your meatless beef. Following the instructions on the packaging, cook until tender. Add in Rotel and stir. Add the cooked quinoa, bell pepper, onion, and pepper mix to the skillet and stir. Next add all your spices and blend until well combined. Turn heat to low and let the spices marinate while your prepare the sauce. Add some water if the mixture is too thick.
  4. In a medium bowl, whisk together creamy tomato bisque, water, and spices.
  5. In a 9×13 in pan, spread a thin layer of sauce from corner to corner to keep the tortillas from sticking to the bottom of the pan. Next, dip a tortilla in the sauce and rub it around with your hands. Using a small spoon, scoop the quinoa veggie mix evenly in the center and roll up. Repeat until the pan is full!
  6. Spread the remaining enchilada sauce on top, making sure each enchilada is covered. The tortillas will dry up in the oven without moisture!
  7. Bake for 15-20 minutes and enjoy!

Optional: Top with vegan cheese before baking! 

 

 

 

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