Potato & Beyond Meat Enchiladas
So I must be honest with ya'll. Sadly, this wasn't my creation. But very happily, I did get to eat it :) Yay. My boyfriend gets all the credit, except for the plating and the cashew cheese was all me! :P
So he shared with me his recipe, so I wanted to share with ya'll!
What you will need for 2 servings:
6 Organic Corn Tortillas (I use Mi Rancho brand, and love)
1 clove Garlic (Minced)
1 bag of Beyond Meat ("Beef" Feisty Crumble)
1 Russet Potato (Cut & Boiled)
Green onion & Red Cabbage for toppings)
Jalapeño Cilantro Cashew Cheese (Recipe is on my website!)
1 bag of (Frontera Red Chile) Enchilada Sauce
*Preheat the oven to 400.
So while boiling the chopped potato, mince the garlic and cook the beyond meat, as the package states. Mix together minced garlic with the beyond meat. and continue to cook. After you've strained the potato. Put potatoes in with the beyond meat mix and stir.
*Line a pan with aluminum foil, or if you'd like just spray the pan.
Cook tortillas enough to be rolled without cracking.
Bring sauce to a boil. Dunk tortillas in sauce. Use spatula and place on tray put filling inside and roll. (Yes, a bit messy, wash your hands :)
Cook for for 10-15 minutes.
After taking them out of oven, top with the left over sauce. And add your toppings :)