Morningstar Enchiladas

Our friend Chef Andrew Urbanetti at Harvard University created this recipe during one of our product trainings.

Click here to view and print the PDF version of this recipe.

Servings: 4
Serving Size: 2 enchiladas

Ingredients

2 cups onions, sliced
2 cups bell peppers, sliced
1 pound Morningstar Chorizo Crumbles
2 teaspoons cumin, ground
2 ounces cilantro, chopped & divided
1 cup Vegan cheddar cheese
16 6” corn tortillas
1/2 cup onions, diced
14 ounces Tomatillos, canned
2 tablespoons Red wine vinegar
2 Tablespoons Canola oil, divided
1/2 cup Vegan sour cream

Preparation

1. Heat 1.5 tablespoons of oil in a pan over medium heat until shimmering; add peppers and onions. Cook until browned.
2. Add Morningstar Crumbles and cumin; cook until well mixed and hot. Add cilantro and remove from heat.
3. While chorizo is cooking, lightly griddle/toast tortillas for 10 seconds per side.
4. Place 1oz. cheddar cheese in tortilla and top with ¼ cup of chorizo mix. Pinch sides and place in a greased casserole dish, tortilla side up.
5. Place in oven at 350 degrees and bake until tortillas are lightly browned.
6. While enchiladas are baking, pulse together diced onions, tomatillos, and vinegar in a food processor; season to taste.
7. Remove enchiladas from oven, top with salsa and vegan sour cream, and serve.

Nutrition information

Calories: 645 Total Fat: 23g Saturated Fat: 5g Trans Fat: 0g Cholesterol: 5mg Sodium: 795mg Carbohydrate: 79g Fiber: 17g Sugar: 12g Protein: 30g