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.
This post has been sponsored by ©2020 Cultivated Foods LLC. All thoughts and opinions are my own.
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.
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.
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 1/3 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!
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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These vegetarian enchiladas are filled with plant based protein and are so tasty! They are only 5 ingredients to make which makes them perfect for a weeknight dinner.
- 1 package HAPPY LITTLE PLANTS® Plant Based Ground Unseasoned
- 2, 10 ounce cans of enchilada sauce (I like to do one medium and one mild)
- 1, 4 ounce can of diced green chiles
- 2 cups shredded cheese
- 8 flour tortillas (can be certified GF or whole wheat as desired)
- Garnish: Avocado, cilantro, scallions, sour cream/greek yogurt
- Cook Happy Little Plants™ Plant Based ground product in a sauté pan with a little cooking oil. Cook over medium heat, breaking it up into smaller pieces with a wooden spoon. Heat until internal temperature reaches 165F.
- Preheat oven to 375F and prepare casserole dish with 1/4 cup of enchilada sauce in the bottom. Smooth it around using the back of a spoon.
- When the substitute meat product is finished cooking, remove from heat, pour in one cup of enchilada sauce and the 4 ounce can of diced green chiles. Stir to combine.
- Start to assemble the enchiladas by scooping out a heaping 1/3 cup of the substitute meat mixture onto the middle of the tortilla. Top with a sprinkle of shredded cheese and roll like an enchilada. Place the fold side down in the casserole dish.
- Repeat with remaining tortillas until you have no substitute meat mixture left.
- Top the enchiladas with remaining enchilada sauce and shredded cheese.
- Cover and bake at 375F for 20 minutes. Once that time is up, remove lid (or foil) and bake for another 5 minutes. Let it cool for at least 5 minutes prior to serving
- Garnish with diced avocado, cilantro, chopped scallions etc…
- Category: Dinner, Lunch, Casseroles
- Method: Bake
- Cuisine: Mexican
Keywords: Vegetarian enchiladas, vegetarian enchilada recipe