Beef and Vegan Enchiladas

Beef and Vegan Enchiladas

Hi everyone,

Wow so I can’t believe Cinco de Mayo is coming in a few weeks! Since I love all kinds of Mexican food, I thought I would share a couple of Mexican-themed recipes in the next few weeks. Today, we’re making enchiladas!!

I can’t take full credit for this week’s recipe as it is a Pioneer Woman Original. I did make some changes like adding in a few spices here and there. These are Shay’s absolute favorite enchiladas and I have been wanting to transform them into a gluten/free vegetarian/vegan option for myself. And sure enough I did!


Beef Enchiladas (Shay’s Way)

  • 2 tablespoons oil (we used olive oil)
  • 2 tablespoons all-purpose flour
  • One 28-ounce can enchilada or Mexican red sauce
  • 2 cups chicken or vegetable broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper 


  • 1 pound ground beef
  • 1 medium onion, finely chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • 2-3 cloves minced garlic
  • Salt and pepper to taste


  • 10 to 14 corn tortillas
  • 1 4 oz can diced green chilies
  • 1 cup chopped green onions (original calls for 2 but we used 1 can)
  • 1/2 cup chopped black olives
  • 3 cups grated sharp Cheddar cheese

First up, brown your meat, onions, and spices. Drain and set aside. While you’re cooking the meat, saute the oil and flour together in a pot. After a few minutes, stir in your broth and enchilada sauce. Add in salt and pepper. Bring the liquid to a boil and simmer for about 10 or so minutes. Either warm your corn tortillas in a skillet on both sides or stick a stack of them in the microwave for about 30-45 seconds before dipping them into the sauce with tongs. For time’s sake, I did the latter. Fill each dipped tortilla with your meat, olives, green onions, and cheese. Roll up and place seam side down in a pan or casserole dish that’s been sprayed with Pam. Once you have crammed as many enchiladas as possible in your pan (that’s just me!), generously pour sauce over the enchiladas and sprinkle cheese on top. Bake at 350 degrees for 20 minutes or until the enchiladas are nice and bubbly. 

Side note: I find it is easier to have a little assembly line going for these enchiladas. Grate/cut up all the ingredients you can beforehand so it goes smoothly. Bonus: I also had a little bit of extra meat, sauce, and fillings leftover so I made a little “beef enchilada casserole” by adding alternate layers of the the sauce, torn corn tortillas, meat, cheese, onions, and olives. I ended with cheese and baked for 20 minutes at 350. Don’t let that filling go to waste!

Vegan Enchiladas (Shan’s Plan)


  • ¾ cup cooked quinoa
  • ¾  cup cooked lentils
  • 1 tsp cumin
  • 1 tsp chili powder
  • ½ cup salsa
  • 2-3 cloves minced garlic
  • Salt and pepper to taste


  • Gluten-free enchilada sauce
  • 10 to 14 corn tortillas
  • Pieces of torn kale
  • Green onions
  • Vegan cheese (I used Daiya cheese shreds)
  • Cilantro, for garnish

First, I cooked my lentils and quinoa together in my rice cooker and added the seasonings and salsa at the end. If you don’t have a rice cooker or instant pot, stovetop cooking is fine as well! To save time, I skipped the part about making the sauce as per the original recipe. Instead, I heated my corn tortillas in the microwave and dipped each one individually in the enchilada sauce. Next, I filled my tortillas with a little bit of the “meat” mixture and a few pieces of kale. Fold and lay the tortillas seam-side down, drizzle remaining enchilada sauce on top (or however much you want) and bake at 350 degrees for 20 minutes. I had never baked with vegan cheese before so I wasn’t sure how well it would fare in the oven. I took the enchiladas out halfway through cooking, sprinkled the cheese on top, and returned the pan to the oven for an extra ten minutes.

Man oh man were my enchiladas amazing!!! We ate our enchiladas with some rice and beans. My side dish was a little salad.

I hope you enjoy these as much as we did!

Deliciousness awaits you,

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