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!
Equipment
- stovetop
- oven
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, rice, sour cream, shredded lettuce, etc.
Instructions
- Preheat the oven to 350° F.
- 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.
- 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.
- Spread some of the enchilada sauce or red chile sauce into the bottom of a casserole dish.
- 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.
- Spread remaining enchilada or chile sauce on top. Sprinkle remaining cheese evenly over the top, as desired.
- Cover with foil and bake in the preheated oven for 20-25 minutes, until cheese melts.
- 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.