Beef Enchiladas with Red Sauce Recipe
Savor vegan “beef” enchiladas drenched in vibrant red sauce, stuffed with smoky plant protein and bursting with flavor.
Ingredients
- 1 lb vegan ground “beef” soy or textured vegetable protein
- 8 corn tortillas
- 2 cups red enchilada sauce store-bought or homemade
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt and pepper to taste
- 1 cup vegan shredded cheese optional but highly recommended
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in skillet; sauté onion and garlic until soft.
- Add vegan ground “beef,” cumin, paprika, chili powder, salt, and pepper; cook until browned and fragrant.
- Pour ½ cup red sauce into the bottom of a baking dish.
- Warm tortillas slightly to make rolling easier.
- Spoon “beef” mixture onto each tortilla, roll tightly, and place seam side down in the dish.
- Pour remaining sauce over enchiladas, sprinkle vegan cheese on top if using.
- Bake for 25-30 minutes until sauce bubbles and cheese melts.
- Garnish with cilantro before serving.
Notes
Nutritional values (per serving)
- Calories: 310
- Total Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 22g
Vitamins and minerals (per serving)
- Vitamin C: 20%
- Iron: 18%
- Calcium: 12%
- Vitamin A: 10%
- Magnesium: 8%
Additional notes/tips to enhance the flavor
- Add a splash of lime juice to the sauce for extra zing.
- Use fresh homemade enchilada sauce if you want to brag.
- Experiment with smoked chipotle powder for smoky heat.
- Serve with guacamole and salsa for full fiesta mode.