"Easy Bean and Beef Vegan Enchiladas made with Beyond beef, beans and veggies!"
BEAN AND BEEF VEGAN ENCHILADAS
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Prep time 20mins
Cook time 20mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 sliced Red onion
- 4 cloves chopped Garlic
- 1 cups corn
- 2 can black beans
- 1 tablespoons Chili powder
- 1 package beyond beef ground
- 1 cups spinach
- 3 cups enchilada sauce
- 1 Handful vegan cheese
Method
Step 1
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.
Step 2
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.
Step 3
Add the chili powder, corn and beans, cook for 3-4 minutes.
Step 4
Add the spinach and a handful of vegan cheese and cook until spinach is wilted (about 2 minutes.
Step 5
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.
Step 6
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.
Step 7
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.