Black Bean and Beyond Meat Enchiladas

Saturday, July 29, 2017

My mom makes some really incredible chicken enchiladas.  I used to love them as a kid, and now that I don't eat meat, I have to find a way to make all of the foods from my childhood meat free.  While, these are decidedly different (I used red instead of green sauce, and make them more of a "beef" version) they still tasted so familiar and definitely something I'm going to be making more often.  This is also a really great dish to bring to a potluck, party, or any other gathering where people bring and eat food.  You can dial up the spicy level if you want, but just be careful that you don't set your hands on fire with serrano pepper juice like I did....that stuff hurts.

This dish is so easy and tastes like meat so just roll some tortillas around some meat-like stuff and chillllllll.


2 cans sliced olives
1 can green chilis
red enchilada sauce
3 garlic cloves, diced (once again, adjust this to your taste, I effing love garlic)
2 green onions, chopped
8 tortillas (I use a carb balanced brand)
1 can black beans
1 package Beyond Meat beefy crumbles (or your preferred brand, this is mine)
cayenne pepper
salt + pepper to taste
parsley (fresh or dried)
olive oil-1tbs

Heat up the olive oil in a pan and then add in the garlic.  Stir for just a minute then add in the Beyond Meat and cook until the "meat" browns (it will be frozen when you put it in).  Add in the black beans, green chilis, and olives (only one can, save the other for later). Stir and season with cumin, cayenne pepper, and salt and pepper.

Preheat your oven to 350 degrees.

Lightly coat a casserole dish with a thin layer of red enchilada sauce (this is so the tortillas don't stick to the bottom).  Remove your meat mix from heat when it's done and let cool for just a bit.  Begin rolling your tortillas with the mixture. I do this by laying a tortilla down in the sauce, putting a couple spoonfuls of the mixture inside and rolling it from one side to the other.  This will make sure that your open ends are facing down.  Continue with all 8 tortillas and top with the rest of the red sauce, the 2nd can of olives, and your green onions.

Pop in the oven for about 20 minutes.  You can also add cheese or cheese substitute on top if you prefer, but I left mine as is and it was sooooo satisfying.  I'm getting hungry just thinking about this right and and I might have to make it tonight again.

Let me know if you like it, and if you have any ideas or suggestions!!


Alex got busted eating the leftover meat mix....

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