Plant-Based Chorizo Enchiladas
Add to Recipes
Made With Our
Directions
Item No.
370308
Item No.
261624
Ingredients
- 1 pouch Urban Accents Plant-Based Meatless Chorizo Mix
- 1 cup hot water
- 1 small onion, diced
- 3 Tablespoons cooking oil
- 6-8 flour tortillas, soft taco size
- 1 can black beans, drained and rinsed
- Approx. 2 cups shredded cheese (cheddar, Colby jack, or Mexican blend)
- 1 jar Stonewall Kitchen Mild Tomato Salsa
Optional garnish:
- Cilantro
- Lime wedges
- Avocado
- Jalapeno slices
- Sour cream
Directions
- Use hot water, onion, and cooking oil to prepare Plant-based Meatless Chorizo to package instructions. Preheat oven to 350° and spray a 9x13 inch baking dish.
- Spoon approx. 3 tablespoons chorizo, 2 tablespoons black beans, and 2 tablespoons shredded cheese into a tortilla. Roll it up and place it seam down into baking dish. Fill the dish using 7-9 filled tortillas.
- Spoon 1.5 cups salsa onto rolled tortillas and top with shredded cheese. Bake in preheated oven 15-20 minutes or until cheese is melted and tortillas are toasty. Serve with optional garnish.
