Incogmeato® Plant-Based Ground Enchiladas
Servings: 4
Ingredients
- 2 Tbs. Olive oil
- 1 ea. White onion, sliced
- 2 ea. Jalapeno, halved
- 6 ea. Tomatoes, vine ripened
- 15 oz. Whole tomatoes, canned
- 1 Tbs. Kosher salt
- 1 small can Chipotles
- 1 ea. Lime zest
- 1 ½ lbs. Cottage cheese
- 8 oz. Cheddar shreds
- 1 ea. White onion, diced
- 2 Tbs. Cilantro, chopped
- 1 package (12 ea.) Tortilla
- 1 cup Vegetable oil
- 2 lbs. Incogmeato® Plant-Based Ground Protein
- 4 ea. Cilantro sprigs
Recipe Directions
1. Sear the sliced white onion, peppers, and tomatoes in a cast iron pan. Transfer to a saucepan and add the can of tomatoes and 1 Tbs. of salt. Add chipotles with juice. Cook until soft then puree in a blender. Taste for salt and then add the lime zest.2. In a bowl, add the cheeses, diced white onions, and cilantro.
3. Soften the tortillas by frying them quickly on both sides in a cast iron pan with 1” oil.
4. Place 6 tortillas on a cutting board. Spoon 1 heaping tablespoon of cheese filling and 1 heaping Tablespoon of Incogmeato® Plant-Based Ground crumbles on top of each tortilla. Roll and place seam side down in prepared pan. Repeat until all crumbles are rolled in.
5. Place a few ladles of salsa down the middle of the enchiladas, then sprinkle the remaining cheddar down the middle.
6. Bake in a hot oven at 350º F for 20 minutes. Ladle the remaining salsa equally on the 4 plates.
7. To serve: Place 3 enchiladas on each plate and garnish with a cilantro sprig.
