Description

With this plant-based dinner kit, you'll enjoy all the familiar savory and chile-spiked Tex-Mex flavors, without animal protein, dairy, or gluten. Local non-GMO corn tortillas are filled with sautéed mushrooms and spinach, then topped with Siete Family Foods' traditional red enchilada sauce and dollops of creamy, spicy cashew queso before baked until bubbly. Sure to become a weekly dinner staple, these vegan enchiladas are perfect for Meatless Mondays or any day when you're craving comfort food. Serves 3-4. (Gluten Free, Dairy Free)

Includes:
  • 15 oz Red Enchilada Sauce
  • 10 oz Spicy Blanco Cashew Queso
  • 12 count Stone Ground Corn Tortillas
  • 1 lb avg Crimini Mushrooms
  • 8 oz avg Spinach

You will need:

  • 9" x 13" Baking Dish
  • Neutral oil, such as avocado or safflower
  • Salt and pepper
  • Fresh chopped cilantro (optional)
Hands on Time: 15 minutes; Total Time: 40 minutes

INSTRUCTIONS

STEP 1  Preheat oven to 375°F degrees and arrange oven rack to middle position. Meanwhile, slice the mushrooms, and wash and dry the spinach; set aside. 
STEP 2  Place a large skillet or sauté pan over medium-high heat. Add 1 tbsp. oil and when it shimmers, add the sliced mushrooms. Cook for 5 minutes, stirring occasionally until lightly browned and cooked through. Season with 1/2 tsp. salt and pepper. Add the spinach in batches, sautéing until just wilted. Turn off the heat and transfer sautéed vegetables to a clean plate to cool.
STEP 3  Return the skillet to the stove over medium-low. Pour the enchilada sauce into the skillet to warm, about 3 minutes.
STEP 4  To assemble the enchiladas, add a thin layer of sautéed vegetables to the bottom of the baking dish. Dip the corn tortillas, one at a time, into the warm enchilada sauce to make them pliable. Set the tortilla on a cutting board and fill with 2-3 tbsp. of sautéed veggies and about 2 tsp. of cashew queso. Roll up and away from you, then transfer the filled tortilla to the baking dish, seam side down. Repeat with remaining tortillas. 
STEP 5  Scatter the baking dish with any remaining vegetables, then pour the enchilada sauce over the rolled tortillas. Dollop the remaining cashew queso over the enchilada sauce. Cover the baking dish with foil or a lid and bake for 20-25 minute or until the sauce is bubbly. Let stand for 5 minutes before serving. Garnish with fresh cilantro, if desired. Enjoy!


What's inside

Enchilada Sauce, Red - Default: 1 - Max: 1
Mushrooms, Crimini, 1 lb - Default: 1 - Max: 1
Queso, Cashew Spicy Blanco - Default: 1 - Max: 1
Spinach, Loose, Organic, 8 oz - Default: 1 - Max: 1
Tortillas, Stone Ground Corn - Default: 1 - Max: 1

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Plant-Based Queso & Veggie Enchilada Kit

$25.99

serves 3-4
With this plant-based dinner kit, you'll enjoy all the familiar savory and chile-spiked Tex-Mex flavors, without animal protein, dairy, or gluten. Local non-GMO corn tortillas are filled with sautéed mushrooms and spinach, then topped with Siete Family Foods' traditional red enchilada sauce and dollops of creamy, spicy cashew queso before baked until bubbly. Sure to become a weekly dinner staple, these vegan enchiladas are perfect for Meatless Mondays or any day when you're craving comfort food. Serves 3-4. (Gluten Free, Dairy Free)

Includes:
  • 15 oz Red Enchilada Sauce
  • 10 oz Spicy Blanco Cashew Queso
  • 12 count Stone Ground Corn Tortillas
  • 1 lb avg Crimini Mushrooms
  • 8 oz avg Spinach

You will need:

  • 9" x 13" Baking Dish
  • Neutral oil, such as avocado or safflower
  • Salt and pepper
  • Fresh chopped cilantro (optional)
Hands on Time: 15 minutes; Total Time: 40 minutes

INSTRUCTIONS

STEP 1  Preheat oven to 375°F degrees and arrange oven rack to middle position. Meanwhile, slice the mushrooms, and wash and dry the spinach; set aside. 
STEP 2  Place a large skillet or sauté pan over medium-high heat. Add 1 tbsp. oil and when it shimmers, add the sliced mushrooms. Cook for 5 minutes, stirring occasionally until lightly browned and cooked through. Season with 1/2 tsp. salt and pepper. Add the spinach in batches, sautéing until just wilted. Turn off the heat and transfer sautéed vegetables to a clean plate to cool.
STEP 3  Return the skillet to the stove over medium-low. Pour the enchilada sauce into the skillet to warm, about 3 minutes.
STEP 4  To assemble the enchiladas, add a thin layer of sautéed vegetables to the bottom of the baking dish. Dip the corn tortillas, one at a time, into the warm enchilada sauce to make them pliable. Set the tortilla on a cutting board and fill with 2-3 tbsp. of sautéed veggies and about 2 tsp. of cashew queso. Roll up and away from you, then transfer the filled tortilla to the baking dish, seam side down. Repeat with remaining tortillas. 
STEP 5  Scatter the baking dish with any remaining vegetables, then pour the enchilada sauce over the rolled tortillas. Dollop the remaining cashew queso over the enchilada sauce. Cover the baking dish with foil or a lid and bake for 20-25 minute or until the sauce is bubbly. Let stand for 5 minutes before serving. Garnish with fresh cilantro, if desired. Enjoy!

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