High Protein Black Bean and TVP Enchiladas
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!
Servings
Ingredients
"Queso" Topping
- 84 grams Cashews, unsalted, raw ~3/4 cups
- 3/4 cup Soy Milk
- 4 oz Green Chilies, canned
- 1 tbsp Nutritional Yeast
- 3/4 tsp Salt
Enchilada Filling
- 1 1/2 cup TVP
- 1 1/2 cup Water
- 1/2 cup Nutritional Yeast
- 15 oz Black Beans, canned, low sodium
- 1 tbsp Taco Seasoning
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
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. Cook excess water off so that the tortillas don't get soggy. Add in the black beans and shredded cheese and mix together 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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Notes
Track this on My Fitness Pal searching:
PDV High Protein Vegan Enchiladas
Did you make this recipe?Mention @proteindeficient.vegan
