Vegetarian friendly enchiladas filled with a mixture of rice, Gardein's The Ultimate Beefless Ground, and cheese.
Cook the brown rice or quinoa according to package directions and preheat oven to 350 degrees.
While the rice or quinoa is cooking, in a separate pan heat olive oil over medium heat. Add onion and poblano pepper and sauté for about 5 minutes or until onion is translucent. Once the onion and pepper are soft, add the garlic and sauté for an additional 1 minute. Once the garlic is fragrant, add 1/2 a bag of Gardein Ultimate Beefless Ground and cook for 5 minutes. Once cooked, add in the cooked rice/quinoa, black beans, cumin, chili powder, paprika, 1/2 cup of the enchilada sauce, 1 cup of cheese and mix altogether, taste, and add salt and freshly ground pepper to taste.
Now that the filling is complete, cover the bottom of a 9x13 baking dish with 1 cup or so of the enchilada sauce.
Fill the enchiladas and place them into the baking dish. Depending on how full you make each enchilada you should get between 8-10. Once this is complete, top the enchiladas with an additional 1 and 1/2 cups of enchilada sauce or more if needed and top with remaining 1 cup of cheese.
Place enchiladas in preheated oven and cook for approximately 25 minutes or until hot and bubbly.