These vegetarian enchiladas are filled with plant-based protein and are so tasty! They are basically only 5 ingredients, making them so easy to prepare for a weeknight dinner.

I am so excited to bring you these vegetarian enchiladas, filled with HAPPY LITTLE PLANTS® products, today! You use this plant-based ground the same way you would for beef or turkey. It cooks just like meat, so you have nothing to worry about! How does HAPPY LITTLE PLANTS® compare to regular beef? It has less overall fat content and it still has 20g of protein per serving! You can find HAPPY LITTLE PLANTS® products at your local Fresh Thyme.

Click to shop now and find a Fresh Thyme near you!

ingredients for vegetarian enchiladas in bowls.

I love going into Fresh Thyme. We don't have another similar store like it out here in West Michigan. Whenever I go in, I'm always checking out the hot foods bar for new deli salads and seeing the deals they have on their produce (hint: they have a mobile app that makes clipping coupons easy). I was so happy to see they have a variety of plant-based products! You can find HAPPY LITTLE PLANTS® products next to the regular beef in the refrigerated section.

Vegetarian ground meat with seasoning on it.

How to Make Vegetarian Enchiladas

Prepare the casserole dish with about a quarter cup of enchilada sauce in the bottom.
Cook the HAPPY LITTLE PLANTS® product by sautéing it in a pan with a little oil. Break it up (like you would regular beef or ground turkey) using a wooden spoon. Stir occasionally. Cook on medium heat for ~10 minutes or until internal temperature reaches 165F.
Once the product is cooked, pour 1 cup enchilada sauce in with theHAPPY LITTLE PLANTS® products and mix to combine.
Dump one 4-ounce can of diced green chiles into the mixture and stir to combine.
Start to assemble the enchiladas by scooping out ⅓ cup of meat mixture into the center of a tortilla. Sprinkle with cheese, roll, and place fold-side down in the casserole dish. Repeat process until you are out of HAPPY LITTLE PLANTS® product mixture.
Top with remaining enchilada sauce and cheese.
Bake at 375 for 20 minutes, covered. After time is up, remove cover and cook for another 5 minutes.
Garnish with cilantro, avocado, scallions, lime, sour cream/greek yogurt—whatever you want!

Enchiladas in a casserole dish with cheese on top

If you want to substitute the flour tortillas for a whole wheat or gluten-free variety, go for it. It shouldn't affect the end result.

These vegetarian enchiladas are a quick weeknight dinner idea and are great for #meatlessmondays! I've been trying to cut back on our meat intake, and Sean didn't even notice a difference with these HAPPY LITTLE PLANTS® products! It's so versatile in ground form that you can shape it up into burgers and throw them on the grill or make vegetarian meatballs. The possibilities are endless.

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