Mini Beefy Bean Enchiladas
These are so cute and so delicious y'all. I made a seasoned, plant-based beef filling along with creamy refried beans. Once rolled, I smothered the enchiladas in red sauce and cheese & baked them until melty and delicious. Topped with a colourful assortment of garnishes, they're just so tasty. Peep the NOTES section for garnish recommendations.
PREP TIME
20 minutes
COOK TIME
45 minutes
INGREDIENTS
16
Serves: 3 - 4
Ingredients
- 15 whole15 whole15 whole Corn Tortilla, Street Taco Sized. Have extra handy
- 398 ml398 ml398 ml Refried Beans
- 1.5 cups1.5 cups1.5 cups Monterey Jack Cheese, With jalapenos, shredded
- 215 ml215 ml215 ml Red Enchilada Sauce - Siete Foods, 2 Cans Total
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 4 cloves4 cloves4 cloves Garlic, crushed & minced
- 1 whole1 whole1 whole Yellow Onion, diced
- 1 whole1 whole1 whole Jalapeño Pepper, diced (seed if you don't want the heat)
- 340 grams340 grams340 grams Plant-Based Ground Beef - Beyond Meat
- 1.5 tsp1.5 tsp1.5 tsp Chili Powder, I used Mexican Chili
- 1 tsp1 tsp1 tsp Cumin, Ground
- .5 tsp.5 tsp.5 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder
- .5 tsp.5 tsp.5 tsp Chipotle Powder
- .5 tsp.5 tsp.5 tsp Oregano, Dried
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Empty the refried beans in to a small, covered pot set to low. Warm as you prepare everything else. Make sure to stir once and a while to keep it from burning.
- In the meantime, begin heating the EVOO, garlic, and jalapeno, in a skillet set to about medium heat. Once heated, sprinkle in 1/2 Tsp. chili powder, stir, and let everything sizzle together for 30 seconds - 1 minute without burning. Next, add the plant-based beef and break it in to smaller crumbles as it cooks. Once it starts to brown up, add all of your spices and season with salt. Continue to cook until beef is crumbly and browned and spices are fragrant. Remove from heat.
- Preheat oven to 375 F
- Warm your tortillas up in the microwave by wrapping them in paper towels in 2 separate stacks. Microwave for about 20 ish seconds until warm and malleable. Keep wrapped in the paper towel as you begin assembling enchiladas.
- Pour some of the enchilada sauce in to the bottom of a 7" x 9" baking dish. Next, smear a little of the refried beans on the center of the tortillas followed by a scoop of the meat mixture. Roll and place the enchiladas folded side down in the dish. Continue until you have rolled all 15. You should have used all of the meaty filling but if not, make a couple extra enchiladas if you have the shells handy or refrigerate in an air tight container for 4 days.
- Pour the remainder of your enchilada sauce to coat the enchiladas entirely. Sprinkle the monterey jack all over the baking dish.
- Bake uncovered for 25 - 30 minutes until cheese is melted and bubbly. If desired, you could switch the oven to BROIL for a minute or two for some browning action on the cheese.
- Remove and set on to a wire cooling rack for 5 - 10 minutes while you prepare garnishes / set the table.
- Garnish each serving with some / all of the recommended garnishes. ENJOY!
Notes
- GARNISH RECOMMENDATIONS - Crumbled Feta, Fresh Cilantro, Salsa Verde, Green Onions, Pickled Red Onions, Hot Sauce
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Egg Free Gluten Free Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 1400 |
| Fat: | 65 g |
| Carbohydrates: | 142 g |
| Protein: | 69 g |
| Cholesterol: | 106 g |
| Sodium: | 2138 mg |
| Fiber: | 26 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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