OMG HELLO EVERYONE! How are we doing? Are we making time to go outside despite the work from home? Are we finding at least SOME creative outlet during our day to day?
How is grocery shopping going? I feel like stores are just getting back to normal. I only have access right now to an ACME down the shore in New Jersey. ACME is tough because they don’t really have any selection for plant-based yogurt (Forager I miss you so much) or that many options for granola (Purely Elizabeth I miss you so much).
My boyfriend DID manage however to supply us with some Beyond Meat on his last run. We had tried beyond meat tacos a few months back and they were okay. I’ve been reflecting on how I could make them better. The answer?
MAKING THEM IN ENCHILADA FORM
Okay sooo do I have you interested yet? I mean enchiladas never disappoint. Always a safe haven at any Mexican restaurant. Here’s what you need to make them at home.
- Can of kidney beans
- Can of great northern beans (white ones, haha)
- 1 large can of enchilada sauce
- Tortilla wraps (small) I used like 11 for this dish…
- Mexican cheese
- Beyond Meat (16 oz)
- 1 packet of taco seasoning
COOK THE BEYOND MEAT
Cook it. Cook it REAL GOOD. It’s tough to tell sometimes when Beyond Meat is cooked. I cook on high for about 7-10 minutes. When it hits 5 minutes and you’re starting to see a change in consistency, I would add the taco seasoning to the Beyond Meat. Continue to cook and stir. I’ll be honest – it’s going to smell weird. Jack and I kept using the word, “different.”
Split up that enchilada sauce, yo.
Add 1/2 of the can into the baking dish, evenly spread, and the other half into the Beyond Meat mixture. Stir the meat with the enchilada sauce.
READY THE TORTILLAS
Get those tortilla ready for their big debut. Spread ’em out wherever and dress them how you please. I just added a heaping tablespoon or a little more of meat to each. I added Mexican cheese to the tortilla, then meat, and some kidney and great northern beans.
ROLL’M AND PLACE’M
Roll them up so that the crevice is facing down in the (enchilada sauce) coated baking dish. Add mexican cheese to your liking.
PLACE IN OVEN AT 375 FOR 25 MINUTES
Confession. I took out half way through to add more cheese. Do whatever feels right.