By Holly V. Gray

Beefy Bean and Cheese Vegetarian Enchiladas

Ever get a food craving that just will not quit? Yesterday, I woke up and just knew that there was going to be some Tex-Mex on the table for dinner. Please tell me I’m not the only one who immediately begins thinking about what to cook first thing in the morning.

I’ve heard of these people who plan out weekly and even monthly meals for their family but I have accepted the fact that I am not one of those people. Back to the enchiladas, they were so good! I served them alongside Baked Tex-Mex Rice Casserole , with some chips and a batch of freshly made Hatch chile guacamole… craving satisfied!

The only thing that keeps these enchiladas from being vegan is the cheese. Of course it’s the cheese! Isn’t it always? However, while I haven’t tested it yet, I do think a good quality vegan Cheddar would work fine.

Here’s the recipe:

2 Tablespoons olive oil

1/4 cup yellow onion, diced

1 – 9oz. pkg. Beyond Meat Beefy Crumbles

1 Tablespoon taco seasoning, or to taste

1 – 15oz. can vegetarian refried pinto beans

2 cups Cheddar cheese, shredded and divided

8 medium size flour tortillas

1 – 12oz. bottle red enchilada sauce

Optional toppings: salsa, guacamole, sour cream, cilantro

 

Preheat oven to 350°

In a large pan, heat olive oil over medium heat. Add the beef crumbles and onion. Cook, stirring frequently, until heated through.

Stir in the taco seasoning and refried beans. Adjust seasoning and continue cooking another 3-5 minutes.

Remove from heat and fold in 1 cup of cheese.

Spoon 1/4 cup mixture into each tortilla. Roll up and place seam side down in a prepared 9″x13″ baking dish.

Pour enchilada sauce evenly over the top and sprinkle with remaining 1 cup cheese.

Cover and bake 35-40 minutes. Remove cover and allow to stand a few minutes. Sauce will be super hot and bubbly!

Add any additional toppings you like and serve warm.

Beefy Bean and Cheese Vegetarian Enchiladas. Easily adaptable to vegan! | thiswifecooks.com

Beefy Bean and Cheese Vegetarian Enchiladas
 
Author:
Ingredients
  • Here's the recipe:
  • 2 Tablespoons olive oil
  • ¼ cup yellow onion, diced
  • 1 - 9oz. pkg. Beyond Meat Beefy Crumbles
  • 1 Tablespoon taco seasoning, or to taste
  • 1 - 15oz. can vegetarian refried pinto beans
  • 2 cups Cheddar cheese, shredded and divided
  • 8 medium size flour tortillas
  • 1 - 12oz. bottle red enchilada sauce
  • Optional toppings: salsa, guacamole, sour cream, cilantro
Instructions
  1. Preheat oven to 350°
  2. In a large pan, heat olive oil over medium heat. Add the beef crumbles and onion. Cook, stirring frequently, until heated through.
  3. Stir in the taco seasoning and refried beans. Adjust seasoning and continue cooking another 3-5 minutes.
  4. Remove from heat and fold in 1 cup of cheese.
  5. Spoon ¼ cup mixture into each tortilla. Roll up and place seam side down in a prepared 9"x13" baking dish.
  6. Pour enchilada sauce evenly over the top and sprinkle with remaining 1 cup cheese.
  7. Cover and bake 35-40 minutes. Remove cover and allow to stand a few minutes. Sauce will be super hot and bubbly!
  8. Add any additional toppings you like and serve warm.

 

 



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