Description
This comforting and crowd-pleasing Beef Enchiladas recipe features tender seasoned beef, vibrant vegetables, and melted plant-based cheese. The sauce has a perfect texture provided by a natural gelling agent that holds everything together beautifully. Ideal for quick family meals, this dish offers mild spices and wholesome ingredients, making it a satisfying and adaptable recipe for any occasion.
Ingredients
Scale
Filling
- 1 pound lean ground beef
- 1 medium onion, diced
- 2 cloves garlic, freshly minced
- 1 red bell pepper, diced
- 1 cup natural tomato sauce
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Assembly & Topping
- 8 flour tortillas
- 2 cups shredded plant-based cheese (mozzarella-style or cheddar-style)
- 1 teaspoon natural gelling agent (such as pectin or agar)
Garnishes (optional)
- Fresh cilantro leaves
- Lime wedges
- Plant-based sour cream
- Thinly sliced green onions
- Diced avocados
Instructions
- Prepare the Beef Filling: Heat olive oil in a large skillet over medium heat. Add diced onions, garlic, and red bell pepper and sauté until softened. Add ground beef and cook until browned and fully cooked. Stir in natural tomato sauce, vegetarian Worcestershire sauce, ground cumin, chili powder, salt, and pepper. Let simmer for 10 minutes, allowing flavors to meld and the sauce to thicken slightly with the natural gelling agent.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Warm flour tortillas to make them pliable. Spoon a generous amount of beef filling onto each tortilla, sprinkle with plant-based cheese, then roll tightly. Place each rolled tortilla seam-side down in a greased baking dish, repeating until all are assembled.
- Add Sauce and Cheese: Mix remaining natural tomato sauce with a little extra natural gelling agent and pour evenly over the rolled enchiladas. Top with a final layer of shredded plant-based cheese to create a golden, gooey crust when baked.
- Bake to Perfection: Bake uncovered for 20-25 minutes until the cheese is melted and bubbly, and the sauce is thick and flavorful. Let the enchiladas rest a few minutes before serving to set the layers.
Notes
- Warm tortillas briefly in a skillet or microwave to prevent cracking while rolling.
- Do not overfill the tortillas to avoid leakage during baking.
- Generously layer sauce to keep enchiladas moist and flavorful.
- Use fresh spices or high-quality pre-ground cumin and chili powder for best taste.
- Allow the dish to rest before serving for easier slicing and firmer layers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 50mg
Keywords: beef enchiladas, plant-based cheese, Mexican recipe, family dinner, vegetarian Worcestershire sauce, natural gelling agent, easy enchiladas
