Easy Bean and Beef Vegan Enchiladas made with Beyond beef, beans and veggies! Of course you can opt for a different meat substitute but the Beyond Beef ground is really amazing in this. I’ve made this with just beans and veggies which turns out fantastic. When I make these bean and beef enchiladas, I try make extra because they taste even better the next day but unfortunately they go fast around here.
Something I havn’t tried yet is making these with vegan chicken which is probably awesome. However, I have used canned jackfruit and that also taste great. If you use something other than the Beyond Beef, let me know so I can try it! If you decide to use beans only, I find black beans or white beans work best. If you like things extra spicy, heat up some jalapeño when you are cooking the onions and garlic or find an extra spicy enchilada sauce! The sauce I used was a green sauce by Sky Valley brand because it was less sodium than others I’ve found. Just like any enchilada this recipe works with a red sauce too.
Don’t forget your sides! This pairs best with rice, guacamole, radishes, cilantro lime cabbage shreds or any other Spanish style sides. Maybe just leave out any bean dish as a side because the enchiladas have plenty.
Like it cheesy? These are not cheese enchiladas and I use the vegan cheese lightly on this dish. Add extra to the filling or the top before baking if you are really crazy about the cheese! I use Whole Foods 365 brand of cheese because it doesn’t have any strange after taste some of the other brands give off when melted. I’m always open to try new ones though so please feel free to leave vegan cheese suggestions.
HOW TO MAKE BEAN AND BEEF ENCHILADAS
BEAN AND BEEF VEGAN ENCHILADASCourse: Beyond Meat, Dinner, RecipeCuisine: MexicanDifficulty: easy
1 red onion
3-4 garlic cloves
1 cup corn
2 cans of beans
1 Tbsp chili powder
1 cup spinach
1 packages beyond beef ground
- Dice the onion and add to a hot skillet with a little bit of olive oil. Cook for 2-3 minutes then add the chopped garlic.
- Add the Beyond beef ground, If using frozen add a Tbsp of water and cover with a lid until you are able to break apart and cook. Cook until browned.
- Add the chili powder, corn and beans, cook for 3-4 minutes.
- Add the spinach and a handful of vegan cheese and cook until spinach is wilted (about 2 minutes.
- Prep a baking dish with oil or parchment paper to prevent sticking. Add a small about of the enchilada sauce to the bottom of the pan.
- Assemble each enchilada with a hefty spoonful of the filling. It should be able to roll up without being as big as a burrito but there are no real rules here.
- Once all the enchiladas are prepped and the sauce is poured over generously, bake for 20 minutes on 375F. Keep in mine the tortillas need to be sauces or they will crisp up on the edges.
- Tortillas! Many people fight over flour or corn tortillas when making enchiladas. While both taste fantastic to me, flour is so much easier to work with and more filling fits as well. I used burrito sized tortillas because my family REALLY likes this meal. If you use corn, remember to microwave before rolling to prevent them falling apart.
- I used fire roasted corn that was frozen but any corn will do.
- Enchilada sauce is something I LOVE making when I have the time. Red or green, its all good! I found a brand called Sky Valley that makes a wonderful sauce but it isn’t as spicy as I would like it. That’s something jalapeños can fix though. Be sure to buy or make enough sauce to generously cover these enchiladas. I had to baking dishes worth because my tortillas were huge.
- Keeping the beyond beef in the recipe is key because it adds a flavor that spices can’t add. If you decide to leave it out, use a little more chili powder or some taco seasoning to add some extra flavor.
- TOPPINGS & SIDES! There is no wrong doing here. If your family is crazy hungry then make some rice to serve with this but I promise it makes a lot on it’s own. Serve with chips and nobody will be left hungry. I used olives, jalapeños and vegan cheese as toppings.