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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray or a bit of olive oil.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Spread 1/2 cup of the enchilada sauce evenly across the bottom of the prepared baking dish.

Step 6

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.

Step 7

Pour the remaining enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining shredded cheese over the top.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Step 9

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

Serving size	(2402.2g)

Amount per serving	% Daily Value*
Calories	4012.1

Total Fat 239.3g	0%
Saturated Fat 105.5g	0%
Polyunsaturated Fat 4.1g
Cholesterol 581.0mg	0%
Sodium 9637.2mg	0%
Total Carbohydrate 298.6g	0%
Dietary Fiber 34.1g	0%
Total Sugars 34.6g
Protein 175.6g	0%

Vitamin D 48.0IU	0%
Calcium 2455.9mg	0%
Iron 32.4mg	0%
Potassium 3971.2mg	0%

*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.

Source of Calories

Fat: 53.2%

Protein: 17.3%

Carbs: 29.5%