Easy Beef Or Vegetarian Enchiladas Recipes

VEGGIE ENCHILADAS

Steps:

• Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
• Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
• Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
• Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
• Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
• Squeeze in the lime juice and season well with sea salt and black pepper.
• Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
• Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
• Stir in the tomatoes and ½ a tin's worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
• Season to taste, carefully transfer to a liquidiser and blitz until smooth.
• Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
• Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
• Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
• Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.

EASY BEEF ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

EASY BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish or pan with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

EASY VEGAN ENCHILADAS

Steps:

• In a large skillet, heat the olive oil over medium heat
• While the oil is heating, prepare the tempeh mixture. If you have a food processor, rip the block of tempeh into smaller chunks and place it in your food processor. Pulse the tempeh until it is the size of ground beef. If you don't have a food processor, just cut or crumble the tempeh into small pieces.
• Once the oil is hot, add in the chopped onion and sauté until translucent.
• Add in the minced garlic and tempeh and cook until the tempeh starts to brown.
• Add in the drain and rinsed black beans as well as the spices and stir to combine. Lastly pour over the soy sauce and liquid smoke and stir again to make sure all the tempeh and black beans have been well seasoned.
• Taste the mixture and add more salt or spices to taste.
• Preheat your oven to 350°F / 177°C and start assembling the enchiladas. Pour about 1/2-1 cup of enchilada sauce over the bottom of a 9x13 inch baking dish and spread it out to coat the bottom of the dish.
• Place a tortilla flat on a clean surface and spread a spoonful of the tempeh/bean mixture across the tortilla. Next sprinkle over a small handful of the shredded vegan cheese. Roll up the tortilla and place it seam-side down into your prepared baking dish. Continue this process until all 8 tortillas have been filled and placed in the dish. You'll want to use about 1 cup of the shredded vegan cheese, or more as needed.
• Pour over the remaining enchilada sauce and spread it evenly over the tortillas. Sprinkle the top of the enchiladas with the remaining 1/2 cup of shredded vegan cheese.
• Bake the enchiladas uncovered for about 20 minutes.
• Serve warm with your favorite toppings such as shredded lettuce, salsa, vegan cashew sour cream, guacamole, cilantro, etc.
• Store leftovers in an airtight container for a few days.

CLASSIC BEEF ENCHILADAS

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 1/2 cup of the enchilada sauce and the chiles.
• Spread 1/2 cup of the enchilada sauce evenly in baking dish. Spread 1/4 cup beef mixture down center of each tortilla; sprinkle with 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining enchilada sauce. Sprinkle with remaining cheese.
• Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

EASY BEEF OR VEGETARIAN ENCHILADAS

Steps:

• Preheat oven to 500F and oil a 9x13" baking dish.
• Place meat, cumin and salt in a large non-stick frying pan and cook over medium-high heat, stirring often and breaking up meat to keep it crumbly until no pink remains or veggie ground round is hot (about 5 min). - *Omit salt if using veggie ground round.*.
• Stir in 1 cup salsa and cook until hot.
• Stir in 1/2 of the cheese and half of the cilantro.
• Place a tortilla on cutting board and place 3/4 cup of meat mixture down the centre, dot with 1 tbsp sour cream, and roll tightly.
• Place in baking dish seam-side down with an open end touching the narrow side of the dish.
• Place 3 rolls beside.
• Fill the other half of the dish with the remaining rolls.
• Spread tortillas with the remaining 1/2 cup of sour cream.
• Top with remaining salsa and sprinkle with cheese.
• Bake until cheese is golden (about 15 minute.
• Sprinkle with remaining cilantro.
• Serve with sliced avocados and sour cream.

EASY BEEF AND BEAN ENCHILADAS

Steps:

• Preheat oven to 375° and spray a 13x9 casserole dish with cooking spray.
• In a large skillet, brown ground beef and add seasonings. Drain grease and return to pan.
• Add refried beans and stir until meat and beans are combined.
• Pour 1/4 cup of enchilada sauce on the bottom of the prepared baking dish.
• Pour 1/2 can of enchilada sauce onto a large tray or plate. One at a time, coat both sides of tortillas in sauce.
• Place meat and bean mixture into the center of tortilla and top with cheese. Roll up and place seam side down in the casserole dish.
• Continue dipping tortilla in sauce, filling with meat mixture, and cheese until meat is gone.
• Pour the remaining enchilada sauce on top of the enchiladas and top with the remaining cheese.
• Cover with foil and bake for 25-30 minutes. Uncover and bake for an additional 10 minutes until cheese is melted and bubbly.

EASY VEGETARIAN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large skillet over medium heat. Cook and stir 1 cup chopped onion in the hot oil until softened, about 5 minutes. Stir in diced tomatoes, tomato sauce, and garlic; simmer uncovered until flavors combine, about 30 minutes.
• Divide refried beans, 1/2 cup chopped onion, 1/2 cup black olives, and 1/2 cup Mexican cheese blend evenly among tortillas; roll up tortillas to enclose filling. Arrange rolled tortillas seam side-down in a shallow baking pan.
• Pour tomato sauce evenly over tortillas. Sprinkle remaining 1/4 cup black olives and 1/4 cup Mexican cheese blend on top.
• Bake in the preheated oven until filling is heated through, about 30 minutes.