- Not Too Tricky
55 Total TimeTotal Time
Who doesn't love enchiladas? A savory filling of Impossible™ Beef Made From Plants cooked with onion, red bell pepper and garlic, and mixed with cheese, cilantro and enchilada sauce, all wrapped up in flour tortillas, smothered with more enchilada sauce and cheese, and baked to perfection. YUM.
Some pro-tips from Chef Aneesha Hargrave: 1. Always check prepared/store bought sauces for seasoning prior to incorporating into a recipe. 2. For saucier enchiladas, add more sauce on the bottom of the baking dish and/or at Step 4 prior to adding your cheese.
We hope you enjoy this tasty recipe!
Check out the recipe ingredients to build your shopping list!
- 12 Ounce Package Impossible™ Beef or Beef Lite Made From Plants
- 1/2 Cup Yellow Onion, diced small
- 3/4 Cup Red Bell Pepper, diced small
- 1 Tablespoon garlic, minced
- 3/4 Tablespoon ground cumin
- 2 1/2 Cups Prepared Enchilada Sauce
- 2 Cups Monterey Jack Cheese, Shredded
- 2 Cups Sharp Cheddar, Shredded
- 1 Teaspoon kosher salt
- 1/2 Teaspoon ground black pepper
- 3/4 Cup Fresh Cilantro, Leaves and Tender Stems Finely Chopped
- 10-12 Flour Tortillas, 6-8”
- 2 Tablespoons Neutral Cooking Oil
Cook the Vegetables
Preheat oven to 350°F. Heat a large pot over medium-high heat. Once pot is hot, add half of the oil. Once the oil begins to shimmer, add onion and red bell pepper. Cook until onion is translucent and peppers are starting to become tender for about 5 minutes. Add garlic and cumin. Cook until fragrant, stirring frequently to prevent burning. Remove vegetable mixture and set aside. Do not clean the pot.
Cook Impossible Beef
Add the remaining oil to the pot. Once the oil is hot, add Impossible Beef by crumbling into the pot and allowing pieces to sear and brown on one side. Once nicely browned, flip all pieces, breaking into smaller dime size pieces and continue cooking until fully cooked through.
Bring it all together
Once meat is cooked, add reserved vegetables, salt, pepper, and 1 cup of enchilada sauce. Bring to a simmer and continue simmering for 5 minutes. Taste for seasoning. Remove from the heat and allow to cool.
Assemble and Bake Enchiladas
Add 1/2 cup of enchilada sauce to the bottom of a medium baking dish and set aside. In a bowl, combine 1 cup each Monterey Jack and cheddar cheeses with 1/2 cup cilantro and add the mixture to the cooled meat and sauce. To assemble, portion ½ cup of the meat mixture into each tortilla and roll up. Lay in the bottom of the baking dish with the seam side down. Continue until all mixture has been used. Top the rolled tortillas with the remaining enchilada sauce then remaining cheese. Bake uncovered for 15-20 minutes or until cheese is melty and golden brown and sauce is bubbling. Garnish with remaining cilantro.
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