Tonight, I was in the mood for some Mexican food. This enchiladas recipe is loaded with flavor and packed with protein. It is perfect for clean eating, vegan and vegetarian bodybuilders!

Serves: 2

Sauce Ingredients:

• 4 medium tomatoes, chopped
• 6 garlic cloves
• 1 medium onion, chopped
• 2 tsp of chili powder
• 2 tsp of ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

 
Enchiladas

• 1/2 tsp paprika
• 1 tsp ground cumin
• 2 tsp chili powder
• 1 tsp extra virgin olive oil
• 4 small whole wheat tortilla wraps
• 16 pieces of Beyond Meat  ( I used the grilled version)
• Cheese (dairy or vegan, your choice)
• 1/2 diced chilis

Sauce:

1. Preheat oven to 400 degrees.
2. Lightly coat a baking sheet with oil spray.
3. Place tomatoes, onion and garlic on the baking sheet.
4. Bake for 15 minutes (or until onion and garlic are golden).
5. Once baked, move vegetables into a blender or food processor with the chili powder, cumin, salt and pepper.
6. Puree until smooth.  Set aside.

 
Enchiladas:

1. In a small bowl, mix paprika, cumin and chili powder.
2. Next, mix in oil and a splash of water until the mixture forms a paste.
3. Place 16 pieces of Beyond Meat in the bowl.
4. Mix until all the pieces are coated with mixture.
5. Lay tortilla wraps on a work surface
6. Place 4 pieces of Beyond Meat in each tortilla wrap.  Add in 2 tbsp of cheese (or non-dairy substitute) and 2 tbsp green chile.
7. Roll up each tortilla and place in 9×13 pan. (seam-side down)
8. Pour sauce over wrapped enchiladas.
9. Bake at 350 degrees for 17-22 minutes.