Description
This easy Beef Enchiladas recipe delivers comforting Mexican-inspired flavors with tender seasoned beef, melted plant-based cheese, and a vibrant sauce thickened with a natural gelling agent. Quick to prepare and customizable, it is perfect for a satisfying dinner or leftovers.
Ingredients
Scale
Beef Filling
- 1 lb lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tsp chili powder (natural)
- 1 tsp cumin
- 2 tbsp tomato paste (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Salt and pepper, to taste
Enchilada Sauce
- 1 cup grape juice (natural)
- 1 tbsp chili powder (natural)
- 2 tbsp tomato paste (natural)
- Pinch of salt
- 1 tsp natural gelling agent
Assembly
- 8 soft corn or flour tortillas
- 1 cup plant-based cheese, shredded
- Fresh cilantro, for garnish
Optional Garnishes and Sides
- Diced avocado
- Plant-based sour cream (natural)
- Mexican-style rice
- Refried beans
- Green salad with lime and olive oil dressing
Instructions
- Prepare the filling: Heat a skillet over medium heat and add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and onions are tender. Stir in chili powder, cumin, tomato paste, vegetarian Worcestershire sauce, salt, and pepper. Cook for a few more minutes to blend the flavors.
- Make the enchilada sauce: In a separate saucepan, combine grape juice, chili powder, tomato paste, salt, and natural gelling agent. Whisk over medium heat until the sauce thickens slightly to a smooth, luscious consistency perfect for smothering the enchiladas.
- Assemble the enchiladas: Warm the tortillas until they are pliable. Spoon a generous amount of beef filling onto each tortilla, sprinkle with plant-based cheese, and roll them up tightly. Place the rolled tortillas seam side down in a baking dish.
- Add sauce and bake: Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are well covered. Sprinkle additional plant-based cheese on top. Bake in a preheated oven at 375°F (190°C) for about 20 minutes, or until the cheese melts and the sauce bubbles.
Notes
- Warm tortillas in a dry skillet or wrapped in a damp cloth and microwaved briefly to prevent cracking when rolling.
- Do not overfill tortillas to avoid tearing when rolling.
- Allow enchiladas to rest slightly after baking for cleaner slices.
- Adjust chili powder and add fresh peppers for preferred spice levels.
- Top with fresh cilantro just before serving to brighten flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
Keywords: beef enchiladas, plant-based cheese, Mexican recipe, easy dinner, enchilada sauce
