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Vegetarian "Beef" Enchiladas

Vegetarian friendly enchiladas filled with a mixture of rice, Gardein's The Ultimate Beefless Ground, and cheese.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Author Michaela

Ingredients

  • 2 tbsp olive oil
  • 1/2 medium sized onion, chopped
  • 1 poblano pepper, chopped
  • 3-4 garlic cloves, minced
  • 1/2 bag Gardein's The Ultimate Beefless Ground
  • 1/2 cup brown rice/quinoa, cooked according to package directions
  • 15 oz can of black beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 3 cups red enchilada sauce, divided
  • salt & freshly ground pepper, to taste
  • 2 cups monterey jack cheese, divided and shredded
  • 8-10 whole wheat tortillas

Instructions

  1. Cook the brown rice or quinoa according to package directions and preheat oven to 350 degrees.

  2. 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.

  3. Now that the filling is complete, cover the bottom of a 9x13 baking dish with 1 cup or so of the enchilada sauce.

  4. 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.

  5. Place enchiladas in preheated oven and cook for approximately 25 minutes or until hot and bubbly.