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Plant-Based Protein Enchiladas Verdes

with Green Pepper, Black Beans & Monterey Jack

Plant-Based Protein Enchiladas Verdes

Bright, tangy enchiladas verdes packed with green pepper and black beans, finished with melty Monterey Jack for a hearty plant-based dinner.

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Ingredients

For 2 servings

  • 1 unit Black Beans
  • 1 unit Chili Pepper
  • 6 unit Flour Tortillas
  • 7.06 ounce Green Salsa
  • 1 unit Long Green Pepper
  • ¼ cup Monterey Jack Cheese
  • 2 unit Scallions
  • 1.5 tablespoon Sour Cream
  • 1 tablespoon Southwest Spice Blend
  • 8 ounce Tex-Mex Ground Plant-Based Protein
  • 1 unit Tomato

Additional Ingredients

  • 1 tablespoon Butter
  • 1 tablespoon Cooking Oil
  • Pepper
  • Salt
Plant-Based Protein Enchiladas Verdes
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories1020
Protein39g
Carbs96g
Fat52g
Tags:
VeggieProtein SmartFiber SmartMass Gain FriendlySpicy
⚠️Allergens:
🥛Milk🌱Soy🌾Wheat

Swaps and substitutions

For dairy-free, skip the Monterey Jack and sour cream or use plant-based versions. For gluten-free, swap the flour tortillas for corn tortillas, and choose soy-free plant protein if needed.

What to serve with it

Serve with a crisp cabbage slaw, lime rice, or a simple tomato salad to balance the spicy, saucy filling. Tortilla chips and extra salsa on the side also work well for a more filling plate.

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