{6-ingredient} Plant-Based Enchiladas

Things got SPICY over here in the HB kitchen earlier this week. I was craving something flavorful and comforting, yet I didn’t want to work too hard 😉 so I came up with these delicious 6-ingredient PLANT-BASED Enchiladas.

The key + secret ingredient in these enchiladas is Loma Linda Taco Filling, which you may have seen me use over the past few months on my Instagram Story.

I always love trying new products and am especially interested in plant-based options, so I was very intrigued when I first learned about Loma Linda. Loma Linda makes a delicious line of shelf-stable PlantBased Protein Meal Solutions and Meal Starters, offering more than 10 different varieties including plant-based versions of favorite comfort foods like Taco Filling, Southwest Chunky Stew, Chorizo and more. The Meal Solutions and Meal Starters can be prepared in 60 seconds, which is SO convenient + a great staple to keep in the kitchen for quick and easy meals. They’re such a great sustainable, plant-based option, and they’re also non-GMO and gluten-free.

The Loma Linda Taco Filling has become one of my favorites, as it comes perfectly seasoned with taco flavoring and also has a great texture. I’ve enjoyed it all sorts of ways – in a salad, burrito, paired simply with some roasted veggies, and now…as enchiladas!

{6-ingredient} Plant-Based Enchiladas

Ingredients:

• 10 small corn tortillas
• 1 package Loma Linda Taco Filling*
• 3/4 cup canned black beans, drained & rinsed
• 1/4 – 1/2 cup canned green chiles (depending on how hot you want)
• 1 ten ounce can red enchilada sauce
• 3/4 cup shredded cheddar cheese (use your favorite non-dairy cheese alternative to make vegan)
  
  * or 10oz of your favorite plant-based meat crumbles

Directions:

1. Preheat oven to 400 degrees.
2. In a large skillet empty the contents of 1 package of Loma Linda Taco Filling, black beans, green chiles, and 1/4 cup of the enchilada sauce. Cook on medium heat for 5-6 minutes, stirring frequently.*
3. Spread 1/4 cup of enchilada sauce evenly on bottom of baking dish. Wrap tortillas in a paper towel and microwave for 30 seconds – this allows them to roll without breaking.
4. Fill tortillas down the center with 3-4 tablespoons of the taco filling mixture, then sprinkle with 1 tablespoon of cheese. Wrap tortillas tightly and place seam side down in a baking dish.
5. Top with remaining enchilada sauce and sprinkle with remaining cheese.
6. Bake for 25 minutes, or until hot and bubbly. Let cool for 5-10 minutes before serving.

*The Loma Linda Taco Filling normally cooks in just 60 seconds, but for this recipe we’re cooking it longer so the flavors with the other ingredients combine.

One of the things that makes this recipe so simple is that the Loma Linda Taco Filling is already seasoned, so no need to add any more spices!

I honestly couldn’t be happier with how these enchiladas turned out, especially considering how easy they were to make. Thankfully I have more Loma Linda Taco Filling on hand, so I’ll be able to make these again in the near future.

As always, if you make these plant-based enchiladas or any of my other recipes, be sure to tag me on Instagram @hungry.blonde so I can see how it turned out! xx GG

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This blog post is sponsored by Loma Linda. Thank you for supporting the brands that make this blog possible!

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