Heat a skillet over medium heat and add diced onion and minced garlic. Cook until the onion is translucent and fragrant. Add the ground beef, breaking it apart with a spatula, and cook until it is fully browned with no pink remaining.

Sprinkle in cumin, chili powder, and smoked paprika. Stir well to evenly coat the beef. Pour in natural enchilada sauce, vegetarian Worcestershire sauce, and apple cider vinegar. Allow the mixture to simmer for several minutes so the flavors meld together.

Lower the heat. Briefly dip each flour tortilla into the sauce to soften, then place them in the skillet. Spoon the beef mixture evenly onto each tortilla, sprinkle shredded plant-based cheese on top, and roll or fold them up.

Cover the skillet and cook on low heat until the cheese is melted and the enchiladas are warmed through. Remove from heat and garnish with freshly chopped cilantro before serving.