Zucchini & Ground Beyond Meat Enchilada Skillet

Lucky enough to know Jean Marie and have access to her amazing recipes. The original isn't a recipe that screams vegetarian, but I'm using Beyond Meat.


The original recipe also called for a decent amount of dairy. I really do try to keep my meals vegan despite the recent increase in eggs, so I took a chance and used an old Connoisseurus Veg recipe for sweet potato nacho cheese (with a bit more coconut milk to that to thin it, new EVO, and no sriracha). I've done this before with JM's enchilada casserole and it turned out great. Tonight, it was great again! I might have had more than one serving size...



Source: Handy Eats | Serves: 4 | Time: 40 min


Ingredients


Nacho Sauce

1 medium #sweetpotato, peeled and diced into 1/2 to 1 inch cubes

1/3 cup coconut milk

3 tbsp nutritional yeast

3 tbsp Tubby Olive Baklouti Green Chili Olive Oil

2 tbsp coconut aminos

2 tbsp lemon juice

1/2 tsp garlic powder

1/4 tsp salt


Skillet

2 tsp Tubby Olive Baklouti Green Chili Olive Oil, plus non-stick cooking spray

1 lb ground Beyond Meat

3 cups #zucchini, cut evenly into half moons

1/4 yellow onion, diced

2 garlic cloves, diced

1 cup nacho sauce

S&P, to taste

Fresh cilantro, for garnish


Instructions

Make the nacho sauce ahead of time. Place the sweet potato cubes into a medium saucepan and cover with water. Place the pot on stove over high heat and bring to a boil. Lower the heat and allow to simmer until soft, about 15 minutes. Drain and allow the potatoes to cool a bit.


Place the sweet potato and all remaining ingredients into a food processor bowl. Blend until smooth, stopping to scrape down sides of the bowl as needed. Taste test and adjust seasonings as needed. Blend again.


Now to the skillet: heat the olive oil over medium-high heat and cook the ground Beyond Meat for 8-10 minutes.


Add in the garlic and stir to combine. Cook for an additional minute.


Add in 3 tbsp of the nacho sauce and stir to combine. Cook for an additional 2-3 minutes.


Add in the zucchini and onion and cook over medium-low heat until soft - approximately around 5-6 minutes.


Cover the skillet evenly with the enchilada sauce mixture and cook for 2-3 minutes.


Remove from heat. Dole out into bowls or plates and top with fresh cilantro. Enjoy!

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