Vegan Beef Enchiladas

Savor the bold and zesty flavors of these Vegan Beef Enchiladas, a comforting plant-based twist on a Mexican classic! Packed with the hearty texture of vegan beef crumbles, tender black beans, and sautéed veggies like bell peppers, onions, and garlic, this recipe delivers a filling, protein-rich meal that's bursting with spice from chili powder, cumin, and smoked paprika. Wrapped in soft corn tortillas, smothered in rich enchilada sauce, and topped with gooey vegan cheese shreds, these enchiladas are oven-baked to perfection for a melty, bubbly finish. Perfect for weeknight dinners or family gatherings, this recipe comes together in under an hour and is finished with fresh cilantro and a zesty lime squeeze for the ultimate finishing touch. Whether you're a seasoned vegan or just looking to explore plant-based meals, these enchiladas are sure to impress!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 pound vegan beef crumbles
• 2 tablespoons olive oil
• 1 medium onion
• 3 garlic cloves
• 1 green bell pepper
• 1 tablespoon chili powder
• 1 teaspoon cumin powder
• 1 teaspoon smoked paprika
• 15 ounces black beans
• 2 cups enchilada sauce
• 8 corn tortillas
• 1 cup vegan cheese shreds
• 0.25 cup fresh cilantro
• 1 lime

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Finely chop the medium onion, garlic cloves, and green bell pepper.

Step 3

Heat olive oil in a large skillet over medium heat.

Step 4

Add the chopped onion, garlic, and green bell pepper to the skillet, sautéing until softened, about 5 minutes.

Step 5

Add the vegan beef crumbles to the skillet and cook for another 5 minutes, stirring occasionally.

Step 6

Season the mixture with chili powder, cumin powder, and smoked paprika, stirring to combine.

Step 7

Drain and rinse the black beans, then add them to the skillet and cook for another 2 minutes.

Step 8

Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9x13 inch baking dish.

Step 9

Spoon a portion of the vegan beef mixture into each tortilla, roll them up, and place them seam-side down in the baking dish.

Step 10

Pour the remaining enchilada sauce evenly over the top of the rolled tortillas.

Step 11

Sprinkle vegan cheese shreds over the enchiladas.

Step 12

Cover the dish with foil and bake in the preheated oven for 20 minutes.

Step 13

Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.

Step 14

Garnish with chopped fresh cilantro and squeeze lime juice over the top before serving.

Nutrition Facts

Serving size	(2423.5g)

Amount per serving	% Daily Value*
Calories	3239.4

Total Fat 130.4g	0%
Saturated Fat 59.8g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 7683.3mg	0%
Total Carbohydrate 397.2g	0%
Dietary Fiber 80.4g	0%
Total Sugars 30.9g
Protein 130.3g	0%

Vitamin D 0IU	0%
Calcium 2464.3mg	0%
Iron 34.0mg	0%
Potassium 3161.1mg	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: 35.7%

Protein: 15.9%

Carbs: 48.4%