Beef Enchiladas

Tasty, saucy, and cheesy plant-based Beef Enchiladas for a perfect at-home Mexican night. This healthy and delicious recipe will impress everyone!

  • 12 min

  • 36 min

  • 48 min

    Total time
  • 4

  • Moderate

  • 25


Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe


  • 2 tablespoons olive oil
  • ¼ cup onion, diced
  • 12 ounce Hungry Planet Beef™ Plant-Based GroundBuy Now
  • 2 ounce green chiles, roasted
  • 1 teaspoon crushed red pepper flakes
  • 2 teaspoons cumin
  • 1 teaspoon chipotle seasoning, dry
  • 8 ounce enchilada sauce
  • 1 cup vegan cheddar cheese, or 4 slices vegan cheddar
  • 8 corn tortillas
  • Salsa
  • Cilantro
  • Sour Cream
  • 1 tablespoon olive oil
  • ½ cup onion, chopped
  • 1 tablespoon garlic, chopped
  • 30 ounce can black beans
  • 1 teaspoon cumin seeds
  • 2 teaspoons chipotle powder
  • 2 teaspoons salt
  • ½ teaspoon black pepper
  • 3 ounce green chiles
  • 1 cup vegetable broth
  • 1 tablespoon cilantro
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.


  • Step 1.

    Pre-heat oven to 350℉.

  • Step 2.

    Add 2 tablespoons of oil into a medium-sized skillet on medium-high heat. Add onions, and cook for 2 minutes. Next, add Hungry Planet Beef™, green chiles, cumin, and chipotle seasoning. Break up meat into small pieces with a spoon or spatula and cook for 4 to 6 minutes, or until meat starts to brown, and temperature reaches 165℉. Remove from heat and set aside.

  • Step 3.

    Pour 2 ounces of enchilada sauce into the bottom of a shallow casserole dish. Spread out 8 corn tortillas, and spoon equal portions of beef mixture into each. Roll each tortilla up, place seam side down in a casserole dish. Sprinkle top of tortillas with vegan cheddar, and the rest of the enchilada sauce. Cover, and cook in the oven for 25 to 30 minutes.

  • Step 4.

    To make the black beans, add 1 tablespoon of olive into a small pot, add onions and garlic and cook for 2 minutes on medium heat. Next, add black beans, cumin seeds, chipotle powder, salt, pepper, chiles, and vegetable broth. Cover, and simmer on low for 20 minutes. After 20 minutes, remove from heat and stir in fresh cilantro.

  • Step 5.

    Serve enchiladas, on a plate with black beans, and your favorite condiments like salsa, vegan sour cream, or fresh salsa.

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