Easy Beef or Vegetarian Enchiladas
Satisfy your cravings with these Easy Beef or Vegetarian Enchiladas, a versatile recipe perfect for weeknight dinners or casual gatherings. Packed with bold flavors, this dish offers a choice between savory ground beef or a plant-based alternative, combined with black beans for a hearty, protein-rich filling. Each tortilla is rolled with a fragrant mixture of spices, melted cheddar cheese, and a zesty enchilada sauce, then baked until bubbly and golden. Ready in just 45 minutes and customizable with dairy-free options, this recipe caters to meat-lovers and vegetarians alike. Serve these enchiladas with fresh cilantro and a dollop of sour cream for a comforting meal that’s sure to please everyone at the table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or plant-based ground 'meat')
- 1 cup black beans, drained and rinsed (optional for vegetarian version)
- 1 cup diced tomatoes, drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 pieces flour tortillas (8-inch)
- 2 cups enchilada sauce
- 2 cups shredded cheddar cheese (or dairy-free alternative)
- 0.25 cup cilantro, chopped (for garnish)
- 0.5 cup sour cream (or dairy-free sour cream, optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a bit of olive oil.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional 1 minute.
If using ground beef, add it to the skillet and cook until browned, breaking it into small crumbles as it cooks (about 6-7 minutes). Drain any excess grease. For a vegetarian version, add plant-based ground 'meat' and cook for 3-4 minutes, or stir in black beans with the diced tomatoes in the next step.
Mix in the diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 2-3 minutes, allowing the flavors to combine. Remove the skillet from the heat.
Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
Place a flour tortilla on a clean surface. Scoop about 1/3 cup of the beef or vegetarian filling onto the center of the tortilla. Sprinkle a small handful of shredded cheese on top. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro, and serve warm with sour cream on the side, if desired. Enjoy!
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 26.1 g | 130% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 74.7 g | 27% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 9.3 g | ||
| Protein | 43.4 g | 87% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 607 mg | 47% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 904 mg | 19% | |
*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.
