Dairy-Free Beef Enchiladas
Elevate your Mexican dinner night with these flavorful Dairy-Free Beef Enchiladas, a hearty and satisfying twist on a classic favorite! Packed with seasoned ground beef, aromatic spices like chili powder and smoked paprika, and simmered in a rich tomato-based sauce, these enchiladas deliver bold flavor in every bite. Wrapped in tender corn tortillas and topped with creamy dairy-free cheese, they’re perfect for those avoiding dairy without compromising on texture or taste. Ready in under an hour, this recipe is ideal for busy weeknights and serves six generously. Finish them with a fresh sprinkle of chopped cilantro for a pop of color and added freshness. Whether you're catering to dietary needs or just exploring new ways to enjoy enchiladas, this dish is sure to delight!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- 1 pound ground beef
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 14.5 ounces canned diced tomatoes
- 8 ounces canned tomato sauce
- 12 small corn tortillas
- 1.5 cups dairy-free cheese shreds
- 0.25 cup chopped cilantro, for garnish
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
Add the ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 8 minutes. Drain any excess fat.
Stir in the chili powder, cumin, smoked paprika, salt, and pepper, mixing well with the beef mixture.
Add the canned diced tomatoes and tomato sauce to the skillet. Stir well, reduce heat to low, and simmer for 5 minutes.
Spread about 1/2 cup of the beef mixture on the bottom of a 9x13 inch baking dish.
Warm the corn tortillas slightly in the microwave for about 20 seconds to make them more pliable.
Place about 2 tablespoons of the beef mixture in the center of each tortilla, top with a sprinkle of dairy-free cheese shreds, and roll tightly.
Arrange the filled tortillas seam-side down in the baking dish.
Pour the remaining beef mixture evenly over the enchiladas and sprinkle with the remaining dairy-free cheese.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the enchiladas are heated through.
Remove from the oven and let cool slightly before serving.
Garnish with chopped cilantro before serving.
Nutrition Facts
Calories |
3674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.3 g | 298% | |
| Saturated Fat | 122.1 g | 610% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 371 mg | 124% | |
| Sodium | 6389 mg | 278% | |
| Total Carbohydrate | 295.9 g | 108% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 29.1 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 515 mg | 40% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3729 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
