Quarantine Cuisine: Vegetarian Baked Picadillo Enchiladas recipe | Downtown Albany

Quarantine Cuisine: Vegetarian Baked Picadillo Enchiladas recipe

The Paper Dragon's Jeffrey Via created the following recipe for Quarantine Cuisine:

The cheese can be substituted with vegan cheese for a fully vegan and fully awesome dinner ready in under 45 min! 

1/3 cup vegetable oil
1 medium onion, diced or 1.5 teaspoon onion powder
1 package beyond ground beef
2 teaspoon cumin divided into 1 teaspoon portions
1 teaspoon chili powder or paprika
1/2 teaspoon garlic powder 
Kosher salt and freshly ground black pepper to taste
One 14-ounce can tomato sauce
1/4 cup green olives, roughly chopped
1/4 cup raisins if available
Twelve 6-inch tortillas
2 cups shredded Cheddar (about 8 ounces) 


Preheat the oven to 350 degrees F. Heat a large skillet or sautee pan over medium-high heat. Add 1 tablespoon of oil, the onion and and cook, stirring, until soft, about 5 minutes. If you don't have the onion or pepper you can skip this part and begin with cooking the beyond beef. Add the beyond beef, 1 teaspoon cumin, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the beyond beef crumbles, until it begins to brown lightly, about 5 minutes. It's important to not over cook the beyond beef for too long as it has a tendency to dry out. Stir in the tomato sauce, olives, garlic powder, chili/paprika powder and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.

Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup beyond beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.

*You can top it off with your favorite salsa, hot sauce, scrambled or fried eggs or queso fresca.