Vegetarian Beef Enchiladas

Satisfy your cravings for bold, comforting flavors with these Vegetarian Beef Enchiladas, a meatless twist on the classic Mexican favorite. Made with a hearty plant-based ground beef substitute, black beans, and sweet corn, these enchiladas are loaded with a protein-packed filling that's perfectly spiced with cumin and chili powder. Wrapped in soft flour tortillas, smothered in rich red enchilada sauce, and topped with a blanket of gooey melted cheddar cheese, this dish is sure to impress vegetarians and meat-lovers alike. Ready in just 45 minutes, it’s an easy dinner option that’s perfect for busy weeknights or festive gatherings. Garnish with fresh cilantro and serve with creamy sour cream or buttery avocado slices for a restaurant-quality meal right at home.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

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
• 0 Sour cream, for serving (optional)
• 1 Avocado, sliced (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic to the skillet and sauté for another 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

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

Step 7

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.

Step 8

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

Step 9

Sprinkle shredded cheddar cheese evenly over the enchiladas.

Step 10

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

Step 11

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

Step 12

Remove from the oven and let them cool for a few minutes. Sprinkle with chopped cilantro.

Step 13

Serve warm with sour cream and sliced avocado if desired.

Nutrition Facts

Serving size	(2421.3g)

Amount per serving	% Daily Value*
Calories	3804.8

Total Fat 182.6g	0%
Saturated Fat 68.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 196.6mg	0%
Sodium 11002.6mg	0%
Total Carbohydrate 391.8g	0%
Dietary Fiber 54.8g	0%
Total Sugars 48.5g
Protein 169.4g	0%

Vitamin D 0IU	0%
Calcium 1941.3mg	0%
Iron 41.2mg	0%
Potassium 3725.7mg	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: 42.3%

Protein: 17.4%

Carbs: 40.3%