Vegan Classic Beef Enchiladas

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

4 servings

For the enchilada sauce

2 tbsp vegetable oil, divided
Crisco Pure Vegetable Oil Wesson Pure Vegetable Oil 1-2-3 Vegetable Oil - 33.8 Fl. Oz.Wesson Vegetable Oil - 24 Fl. Oz.Simple Truth Organic Vegetable Oil
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3 tbsp chili powder
1 tsp ground cumin
1 tsp garlic powder
½ tsp dried oregano
¼ tsp smoked paprika
2 tbsp all-purpose flour
2 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 can (8 oz) tomato sauce
½ tsp salt

For the filling

1 lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp salt

For the assembly

8 corn tortillas (6-inch)
2 cups shredded cheddar cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
¼ cup sour cream (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
2
Heat 1 tbsp of the vegetable oil in a medium saucepan over medium heat until shimmering. Add the chili powder, cumin, garlic powder, oregano, and smoked paprika and cook, stirring constantly, until fragrant, about 30 seconds. Add the flour and stir to form a paste, cooking for 1 minute until the raw flour smell fades.

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