Description
Beef Enchiladas are a flavorful and quick-to-make dinner combining tender ground beef with melted plant-based cheese and rich natural sauces wrapped in soft tortillas. Perfectly spiced and customizable, this hearty dish is ideal for busy weeknights and makes great leftovers.
Ingredients
Scale
Filling
- 1 lb lean ground beef
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp chili powder (natural)
- 1 tsp smoked paprika (natural)
- 2 tbsp vegetarian Worcestershire sauce (natural)
- 1 cup crushed tomatoes (natural)
Assembly
- 8 soft corn or flour tortillas (gluten-free if needed)
- 1 1/2 cups plant-based cheese (melting style)
- Additional crushed tomatoes (natural) for sauce, about 1/2 cup
Garnishes
- Fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Prepare the Beef Filling: Sauté chopped onions and garlic in a bit of oil until fragrant. Add the ground beef and cook until browned. Stir in chili powder (natural), smoked paprika (natural), and vegetarian Worcestershire sauce (natural) to build a rich, flavorful base. Mix in crushed tomatoes (natural) and simmer until well combined and slightly thickened.
- Assemble the Enchiladas: Warm the tortillas until soft and pliable. Spoon a generous amount of the beef filling onto each tortilla. Sprinkle a good handful of plant-based cheese over the filling, roll up the tortillas tightly, and place them seam side down in a baking dish.
- Add the Sauce and Cheese: Pour additional crushed tomato sauce (natural) over the arranged enchiladas to keep them moist and flavorful. Top with more plant-based cheese for an indulgent melted finish.
- Bake to Perfection: Bake the enchiladas in a preheated oven at 375°F (190°C) for about 20 minutes or until the cheese is bubbly and golden and the sauce is warm and inviting.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped cilantro and a squeeze of lime for a fresh, zesty contrast to the rich filling.
Notes
- Do not overfill the tortillas to avoid breaking them while rolling or baking.
- Warm tortillas before rolling to prevent cracking and make wrapping easier.
- Use fresh chili powder (natural) and smoked paprika (natural) to enhance the flavors.
- Let the sauce simmer to reduce excess liquid for a thicker coating.
- Cover the dish with foil initially during baking to keep enchiladas moist, then remove foil to brown the cheese on top.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
Keywords: Beef Enchiladas, plant-based cheese, Mexican dinner, quick recipe, weeknight meal
