Growing up, if I were to eat an enchilada it 100% would have been stuffed with ground beef. As I aged, I became more “basic” and transitioned to enchiladas stuffed with shredded chicken. Fast forward to present day and it would be rare to find me eating an enchilada that is anything other than vegetarian.
You might be wondering why this is and it’s because I find vegetarian enchiladas to be equally, if not more, delicious. I’ve found several vegetarian enchilada recipes online, but I don’t believe I’ve found one that uses a meat substitute. You’re not out of luck anymore though because I have one for you that is perfection!
The meat substitute I use for the ground beef in this recipe is Gardein’s The Ultimate Beefless Ground, but you could use any brand that makes a ground beef alternative. In fact, you also can just use ground beef if that’s what you like! If you are a vegetarian or if you are a carnivore wanting a meatless Monday meal, I’d recommend giving the Gardein Beefless Ground a try. I’m extremely picky when it comes to meat alternatives, but I’ve never been disappointed in a Gardein product and don’t think you would be either.
If you aren’t a vegetarian, don’t be scared to use a ground beef substitute and give this recipe a go! If you are a vegetarian, eat your heart out! These Vegetarian “Beef” Enchiladas are sure to please everyones taste buds.
{I’m sure anyone reading this is already aware, but for good measure, this post is not sponsored and I’m not affiliated with the company mentioned above – I just happen to love their products.}
Vegetarian “Beef” Enchiladas
Vegetarian friendly enchiladas filled with a mixture of rice, Gardein’s The Ultimate Beefless Ground, and cheese.
Ingredients
- 2 tbsp olive oil
- 1/2 medium sized onion, chopped
- 1 poblano pepper, chopped
- 3-4 garlic cloves, minced
- 1/2 bag Gardein’s The Ultimate Beefless Ground
- 1/2 cup brown rice/quinoa, cooked according to package directions
- 15 oz can of black beans, drained and rinsed
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp paprika
- 3 cups red enchilada sauce, divided
- salt & freshly ground pepper, to taste
- 2 cups monterey jack cheese, divided and shredded
- 8-10 whole wheat tortillas
Instructions
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Cook the brown rice or quinoa according to package directions and preheat oven to 350 degrees.
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While the rice or quinoa is cooking, in a separate pan heat olive oil over medium heat. Add onion and poblano pepper and sauté for about 5 minutes or until onion is translucent. Once the onion and pepper are soft, add the garlic and sauté for an additional 1 minute. Once the garlic is fragrant, add 1/2 a bag of Gardein Ultimate Beefless Ground and cook for 5 minutes. Once cooked, add in the cooked rice/quinoa, black beans, cumin, chili powder, paprika, 1/2 cup of the enchilada sauce, 1 cup of cheese and mix altogether, taste, and add salt and freshly ground pepper to taste.
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Now that the filling is complete, cover the bottom of a 9×13 baking dish with 1 cup or so of the enchilada sauce.
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Fill the enchiladas and place them into the baking dish. Depending on how full you make each enchilada you should get between 8-10. Once this is complete, top the enchiladas with an additional 1 and 1/2 cups of enchilada sauce or more if needed and top with remaining 1 cup of cheese.
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Place enchiladas in preheated oven and cook for approximately 25 minutes or until hot and bubbly.