Hearty Plant-Based Enchiladas Rojas with Lime Crema

These plant-based enchiladas rojas are everything you want in a comfort food dinner: saucy, smothered, hearty and absolutely delicious. We’re wrapping flour tortillas around a savory filling of spiced ground plant-based protein, then coating them with a generous amount of salsa roja and a sprinkle of Mexican cheeses. A quick bake makes everything hot and bubbly and a dollop of tangy lime crema finishes the dish perfectly.

This recipe is simple, convenient and packed with flavor. It’s a fantastic way to enjoy a classic enchilada bake with a plant-based twist that even meat-lovers will love. With pre-measured ingredients and straightforward steps, you’ll have a satisfying dinner on the table in no time.

Log in to save recipes and build weekly shopping lists.

Ingredients

9 ounce Ground Plant-Based ProteinView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large skillet, heat 2 teaspoons of olive oil over medium-high heat. Add the ground plant-based protein and cook, breaking it apart with a spoon, until browned and heated through, about 4-5 minutes.
3. Stir in the Southwest Spice Blend, tomato paste and Tex-Mex paste. Cook for 1 minute until fragrant. Season with salt and black pepper to taste. Remove from heat.
4. Warm the flour tortillas briefly in the microwave or on a dry skillet to make them pliable.
5. Spoon about 2-3 tablespoons of the protein mixture down the center of each tortilla. Roll up tightly and place seam-side down in a greased baking dish.
6. Pour the salsa roja (or enchilada sauce) evenly over the rolled tortillas. Sprinkle the Mexican cheese blend on top.
7. Bake for 15-20 minutes, until the sauce is bubbly and the cheese is melted and lightly golden.
8. While the enchiladas bake, make the lime crema: In a small bowl, combine the sour cream and the juice of half the lime. Stir until smooth. Thinly slice the remaining lime half into wedges.
9. Remove the enchiladas from the oven and let cool for 5 minutes. Drizzle with lime crema and garnish with sliced scallions. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of plant-based protein?

Yes, you can substitute with crumbled firm tofu, cooked lentils or black beans for a different texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe gluten-free?

Yes, use gluten-free tortillas and ensure your spice blend and other ingredients are certified gluten-free.