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Black plate with two TVP and black bean enchiladas smothered in red enchilada sauce and homemade cashew queso. Large bowl of chips and queso in the background.

Nutrition

Calories: 662kcal | Carbohydrates: 48g | Protein: 50.4g | Fat: 23.6g | Fiber: 38.6g
These Black Bean and TVP Enchiladas are such a great, high protein recipe for meal-prepping or feeding a family!
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Servings 4

Ingredients

"Queso" Topping

Enchilada Filling

Additional Ingredients

  • 1 cup Vegan Shredded Cheese I used Violife Mexican blend
  • 8 Tortillas I used Mission Plant Protein
  • 15 oz Red Enchilada Sauce

Instructions
 

Making the "Queso" Topping

  • Add cashews in a pot of boiling water and allow to cook for about 10 minutes. This will soften them and make them easier to blend.
  • In a blender, mix all of the ingredients listed under the "Queso topping" - cashews, soy milk, nutritional yeast, green chilies and salt - until creamy.

Enchilada Filling

  • In a medium heat pan, mix the TVP, water, nutritional yeast and seasonings together. Cook for about 15 minutes, stirring regularly to avoid sticking to the pan. Add in black beans and mix well.

Assembling the Goods

  • Pre-heat oven to 375 F (191 C).
  • Evenly distribute the filling amongst the 8 tortillas. Fill them up, and roll them.
  • Place the rolled enchiladas on the casserole dish.
  • Top with the red enchilada sauce.
  • Pour the cashew "queso" on top.
  • Cook for 20 - 25 minutes until the "cheese" sauce has started to brown.

Equipment

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Blender
Blender
Casserole Dish
Casserole Dish

Notes

Track this on My Fitness Pal searching:
PDV High Protein Vegan Enchiladas
Soy-free Option:
  • Instead of Soy Milk, use Oat Milk or Cashew Milk - you can use a different non-dairy milk as well; I just like the thicker/creamier ones for this recipe.
  • Instead of TVP, use Textured Pea Protein - you can buy this online. I like the brand Acre Made.
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