Description
This easy Beef Enchiladas recipe features tender ground beef seasoned with aromatic spices, wrapped in soft corn tortillas, smothered with a rich, homemade enchilada sauce thickened with a natural gelling agent, and topped with melted plant-based cheese. Quick to prepare and packed with bold flavor, it offers a comforting and versatile meal ideal for busy weeknights and family dinners.
Ingredients
Scale
For the Beef Filling
- 450g lean ground beef
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 tsp chili powder
- 1 tbsp vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
For the Enchilada Sauce
- 400ml tomato sauce (natural)
- 1 tbsp apple cider vinegar (natural)
- Pinch of salt
- 1 tsp natural gelling agent
For Assembly and Topping
- 12 soft corn tortillas
- 200g shredded plant-based cheese
- Fresh cilantro, chopped (for garnish)
Instructions
- Prepare the Beef Filling: Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it apart with a spoon. Stir in the chopped onion and minced garlic and sauté until fragrant and translucent. Add chili powder, vegetarian Worcestershire sauce (natural), salt, and black pepper. Cook for another 2 minutes to blend all flavors perfectly.
- Make the Enchilada Sauce: In a saucepan, combine tomato sauce (natural), apple cider vinegar (natural), a pinch of salt, and the natural gelling agent. Heat gently while stirring continuously until the sauce thickens to a luscious coating consistency, ensuring it clings well to the beef and tortillas.
- Assemble the Enchiladas: Warm the corn tortillas briefly to make them pliable. Spoon a generous amount of the beef filling into each tortilla and roll it up securely. Place the rolled enchiladas seam-side down in a baking dish, arranging them closely to prevent drying out.
- Add Sauce and Cheese: Pour the prepared enchilada sauce evenly over the rolled tortillas, covering every inch. Sprinkle a hearty layer of shredded plant-based cheese atop the sauce for a creamy, melted finish after baking.
- Bake and Serve: Place the baking dish in a preheated oven at 180°C (350°F) and bake for about 20 minutes until the cheese melts, bubbles, and the sauce is hot. Let it cool slightly before serving for the best texture and flavor.
Notes
- Drain excess fat after browning the beef to avoid greasy filling.
- Warm tortillas in a damp towel or skillet before rolling to prevent cracking.
- Adjust the amount of natural gelling agent to control sauce thickness to your preference.
- Layer plant-based cheese generously for the best melting results, but adjust according to taste.
- Allow enchiladas to rest for 5 minutes after baking to let flavors meld and fillings settle.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 50mg
Keywords: beef enchiladas, plant-based cheese, natural gelling agent, easy enchiladas, gluten free, Mexican recipe, comfort food
