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
Directions
Sauce:
Preheat oven to 400 degrees.
Lightly coat a baking sheet with oil spray.
Place tomatoes, onion and garlic on the baking sheet.
Bake for 15 minutes (or until onion and garlic are golden).
Once baked, move vegetables into a blender or food processor with the chili powder, cumin, salt and pepper.
Puree until smooth. Set aside.
Enchiladas:
In a small bowl, mix paprika, cumin and chili powder.
Next, mix in oil and a splash of water until the mixture forms a paste.
Place 16 pieces of Beyond Meat in the bowl.
Mix until all the pieces are coated with mixture.
Lay tortilla wraps on a work surface
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.
Roll up each tortilla and place in 9×13 pan. (seam-side down)