Vegan Beef and Cheese Enchiladas

A plant-based twist on traditional enchiladas – featuring corn tortillas stuffed with a savory plant-based mince, topped with chile red sauce or enchilada sauce and a sprinkling of plant-based cheese.  Your new favorite make-ahead casserole meal!

I recently posted my Veggie Bean Enchiladas. Much like those enchiladas, these Vegan Beef and Cheese Enchiladas are a really great plant-based and vegan Mexican recipe that deliver wholesome nutrition without sacrificing any flavor or morals.

In fact, they’re easy to prepare and absolutely delicious!

And since these enchiladas are essentially a rolled casserole dish, they also make a great make-ahead meal. They’re also a whole lot of fun to make. I love that they are naturally gluten-free, whole food plant-based, and oil-free.

So let’s chat about the ingredients -> you’ve got tortillas, a tasty filling, red sauce, and toppings.

First up are the tortillas. I’ve said this before – when it comes to enchiladas, I really am a purist.  I really enjoy corn tortillas in my enchiladas.  For one thing, they’re healthier and naturally gluten-free.  Plus, most corn tortillas are low in salt, compared to their flour cousins. 

But honestly, it’s the flavor.  Corn tortillas really shine in enchiladas.  They add so much character to the dish.  

But it’s the texture and flavor I’m really after. I’ll be the first to admit that corn tortillas are more fragile and temperamental.  I think that’s precisely why so many people and restaurants tend to make enchiladas with flour tortillas nowadays. But corn tortillas have so much more flavor and are a lot lighter.

But I must say, corn tortillas are also a bit more difficult to work with. They need to be fresh and slightly warm to prevent them from cracking as you roll them.  And if they do crack a little, that’s okay.  You’re going to cover them in some red sauce and vegan cheese.  It’s all good.

Just know that whether you choose corn tortillas or flour tortillas, it’s up to you. Both are fantastic options!  But if you’re asking me, you should really try these with the corn tortillas at least once.

The next key ingredient is the tasty filling. In addition to the aromatic onion, poblano pepper, and garlic, I highly recommend you use my Epic Plant-based Mince aka vegan ground beef.

My Epic Plant-based Mince is a versatile combination of mushrooms, vegetables, nuts, and beans that create a super wholesome and delicious filling. I love that you have so much control over the texture, color, and flavor of this mixture.

If you prefer to use a pre-made, packaged, or commercial mince or vegan ground beef, go for it!  Use whatever you have in your pantry or freezer.  It should work well in this recipe.  If your mince is frozen, please thaw it completely before incorporating in these enchiladas. 

The filling is seasoned in typical tex-mex fashion.  A little onion powder, garlic powder, ground cumin powder, smoked paprika, and dried oregano do the trick.  Once your filling is cooked, go ahead and taste the combination and adjust the seasonings to your taste and preference.   You know what you like, so please adjust accordingly. 

These Vegan Beef and Cheese Enchiladas wouldn’t be complete without an Easy Enchilada Sauce or Red Chile Sauce.  How do you know which one to choose?  That depends on what you like.

Do you prefer an authentic Mexican chile-based red sauce that takes about a little prep and more than an hour to steep and blend? Or do you like a tex-mex tomato-based sauce that can be made in less than five minutes?  They’re both delicious, but offer different experiences.  Do let me know which sauce you prefer.

And last but not least, you have toppings!! Feel free to top your Vegan Beef and Cheese Enchiladas with a cheddar cheese, a white cheese (which mimics queso blanco quite well here), or a combination of the two. 

Standard fare includes sour cream, green onions, and/or guacamole. The choice is yours. 

One note I should probably share is that corn tortillas tend to soak up quite a bit of sauce. So if you like more sauce, you can always serve your enchiladas with additional sauce.

Garnish these Vegan Beef and Cheese Enchiladas with a smattering of freshly sliced green onions and chopped cilantro.  Not only do these two studs add a whole lot of flavor, they also add a nice contrasting color. 

Whatever you do, serve these little bundles of plant-based goodness with some delicious Refried Beans and Mexican Rice. You won’t regret it!! As a bonus, both of these sides can be made super easy in a pressure cooker one to two days before. That means this meal comes together well if you plan ahead.

I hope you enjoy this Vegan Beef and Cheese Enchiladas as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, Pinterest, and Facebook!   Enjoy!!

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Ingredients

• 1 small onion, diced
• 1 poblano or green bell pepper, diced
• 3 garlic cloves, minced (1 Tbsp)
• 2 cups Epic Plant-based Mince (or vegan ground beef)
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cumin powder
• ½ tsp smoked paprika
• ½ tsp dried oregano
• 2 cups vegan cheese, shredded, divided
• 16 ounces (2 cups) Easy Enchilada Sauce or Red Chile Sauce, divided**
• 12 corn (or flour) tortillas, warmed***
• green onions, sliced (optional)
• cilantro, chopped (optional)
• your favorite sides (guacamole, salsa, refried beans, Mexican rice, sour cream, shredded lettuce, etc.)

Instructions

1. Preheat the oven to 350° F.
2. In a large skillet, sauté the onion, bell pepper, and garlic over medium-low heat 8-10 minutes, adding water, broth, or oil, if needed, to prevent sticking. 
3. Add in the plant-based mince (or vegan ground beef), ¼ cup enchilada sauce, the seasonings, and one cup of cheese.  Toss gently and cook for 1-2 minutes.  Remove from heat.  Set aside.

1. Spread some of the enchilada sauce or red chile sauce into the bottom of a casserole dish.
2. Spoon ½ cup of the filling into a warm tortilla and roll up.  Place seam down in the casserole dish. Repeat with remaining tortillas and mixture. 
3. Spread remaining enchilada or chile sauce on top.  Sprinkle remaining cheese evenly over the top, as desired.

1. Cover with foil and bake in the preheated oven for 20-25 minutes, until cheese melts.
2. Remove from the oven and serve with your favorite accompaniments.

Notes

* I use poblano pepper in this recipe, but you can use a green bell pepper instead. Feel free to use whatever you have on hand or omit it.

** Feel free to use either my Easy Enchilada Sauce or Red Chile Sauce.  The Red Chile Sauce is an authentic Mexican chile-based red sauce that takes a little prep and time to steep and blend in a high-speed blender.  The sauce is fantastic on tamales and enchiladas.  For a tex-mex tomato-based sauce that can be made in less than five minutes, you may want to try the Easy Enchilada Sauce.  They’re both delicious. 

*** I prefer corn tortillas in my enchiladas, but they need to be warmed since they can be fragile and temperamental.  Feel free to use flour tortillas if you prefer the taste and texture.