Vegetarian Beef Enchiladas
Discover a fresh twist on a classic favorite with these Vegetarian Beef Enchiladas, a hearty and flavorful dish that’s perfect for meat-free meals. Featuring a savory filling made with plant-based ground beef, black beans, corn, and vibrant bell pepper, this recipe is packed with protein, fiber, and mouthwatering spices like cumin and chili powder. Soft flour tortillas are stuffed with the delicious mixture, rolled up, and smothered in a rich red enchilada sauce before being baked to perfection under a blanket of melty cheddar cheese. Ready in just 45 minutes, this vegetarian dinner option is easy to prepare and customizable with toppings like sour cream, fresh cilantro, and creamy avocado slices. Ideal for family dinners, meal prep, or impressing guests, these enchiladas offer a satisfying combination of wholesome plant-based ingredients and bold Tex-Mex flavors.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 340 grams Plant-based ground beef substitute
- 1 medium Red bell pepper, diced
- 1 can (15 oz) Black beans, drained and rinsed
- 1 cup Corn kernels, fresh or frozen
- 1 teaspoon Cumin powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 8 Flour tortillas, 8-inch size
- 2 cups Red enchilada sauce
- 1.5 cups Shredded cheddar cheese
- 0.25 cup Cilantro, chopped
- Sour cream, for serving (optional)
- 1 Avocado, sliced (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.
Add the plant-based ground beef substitute and red bell pepper to the skillet. Cook, breaking up the mixture with a spoon, until browned, about 5-7 minutes.
Stir in black beans, corn kernels, cumin powder, chili powder, salt, and pepper. Cook for another 2-3 minutes until everything is well combined and heated through. Remove from heat.
Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
Spoon approximately 1/2 cup of the filling into each flour tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas.
Sprinkle shredded cheddar cheese evenly over the enchiladas.
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 bubbly.
Remove from the oven and let them cool for a few minutes. Sprinkle with chopped cilantro.
Serve warm with sour cream and sliced avocado if desired.
Nutrition Facts
Calories |
3805 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 68.6 g | 343% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 11003 mg | 478% | |
| Total Carbohydrate | 391.8 g | 142% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 48.5 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1941 mg | 149% | |
| Iron | 41.2 mg | 229% | |
| Potassium | 3726 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.
