Description
This Easy Beef Enchiladas recipe features tender ground beef seasoned with chili powder, cumin, and vegetarian Worcestershire sauce, wrapped in warm tortillas and topped with creamy plant-based cheese and a vibrant natural enchilada sauce. Ready in under an hour, it’s a comforting, flavorful, and customizable meal perfect for weeknights or casual gatherings.
Ingredients
Scale
Beef Filling
- 1 lb lean ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 tablespoon vegetarian Worcestershire sauce
- 1/4 cup natural tomato sauce
- Salt and pepper, to taste
Enchilada Sauce
- 1 cup natural tomato sauce
- 1 tablespoon apple cider vinegar
- Pinch of salt
- 1 teaspoon natural gelling agent
Assembly
- 8 corn or flour tortillas
- 1 cup plant-based cheese, shredded
- Fresh cilantro, chopped (for garnish)
Optional Garnishes and Sides
- Sliced avocado
- Plant-based sour cream
- Mixed green salad with lime juice dressing
- Mexican-style rice
- Seasoned black beans
Instructions
- Prepare the Beef Filling: Heat olive oil in a large skillet over medium heat. Add chopped onions and sauté until softened and translucent. Stir in minced garlic, chili powder, and ground cumin; cook until fragrant. Add ground beef and vegetarian Worcestershire sauce, seasoning with salt and pepper. Cook fully while breaking up the meat, then stir in 1/4 cup natural tomato sauce for moisture and richness. Let simmer gently for 5-7 minutes to meld flavors.
- Make the Enchilada Sauce: In a separate saucepan, combine 1 cup natural tomato sauce, apple cider vinegar, a pinch of salt, and natural gelling agent. Warm over medium heat, stirring constantly until slightly thickened. Adjust seasoning to taste.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Lightly warm tortillas to make them pliable. Spoon a generous amount of beef filling down the center of each tortilla, sprinkle with plant-based cheese, and roll tightly. Place rolled tortillas seam-side down in a greased baking dish. Pour enchilada sauce evenly over the top and sprinkle additional plant-based cheese on top.
- Bake to Perfection: Bake uncovered for about 20 minutes or until cheese is melted and sauce bubbles gently. Garnish with fresh chopped cilantro before serving.
Notes
- Warm tortillas before rolling to prevent cracking and ease assembly.
- Use an appropriate amount of filling to avoid enchiladas falling apart.
- Simmer the sauce to slightly thicken for better clinging to tortillas.
- Fresh herbs like cilantro brighten the dish just before serving.
- Prepare filling and sauce ahead for faster dinner assembly.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 55mg
Keywords: beef enchiladas, plant-based cheese, easy dinner, Mexican, enchilada sauce, ground beef recipe, gluten free
