Mini Beef & Bean Enchiladas

Enchiladas are a weeknight go to for me because they really couldn't be easier to put together. They're a great combination of pantry items along with fresh, which means you most often have the ingredients to whip up some kind of enchilada dinner.

Mini Beef & Bean Enchiladas





Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

WHAT YOU NEED

• 15 Corn Street Taco Tortillas
• 398ml Refried Beans with Chilis
• 11/2 C Monterey Jack with jalapenos, shredded
• 2 x 215ml Red Enchilada Sauce
• 2 Tbsp. EVOO
• 340g Beyond Meat Beef
• 1 Yellow Onion, diced
• 4 cloves Garlic, crushed & minced
• 1 Jalapeno, half seeded & diced
• 1 1/2 Tsp Mexican Chili Powder
• 1 Tsp. Cumin
• 1/2 Tsp. Garlic Powder
• 1/2 Tsp. Onion Powder
• 1/2 Tsp. Chipotle Powder
• 1/2 Tsp. Dried Oregano
• Himalayan Salt
• GARNISH - Crumbled Feta, Fresh Cilantro, Salsa Verde, Green Onions, Pickled Red Onions

DIRECTIONS

• Empty the refried beans in to a small, covered pot set to low. Warm as you prepare everything else. Make sure to stir once and a while to keep it from burning.
• In the meantime, begin heating the EVOO, garlic, and jalapeno, in a skillet set to about medium heat. Once heated, sprinkle in 1/2 Tsp. chili powder, stir, and let everything sizzle together for 30 seconds - 1 minute without burning. Next, add the plant-based beef and break it in to smaller crumbles as it cooks. Once it starts to brown up, add all of your spices and season with salt. Continue to cook until beef is crumbly and browned and spices are fragrant. Remove from heat.​

• ​Preheat oven to 375 F
• Warm your tortillas up in the microwave by wrapping them in paper towels in 2 separate stacks. Microwave for about 20 ish seconds until warm and malleable. Keep wrapped in the paper towel as you begin assembling enchiladas.
• Pour some of the enchilada sauce in to the bottom of a 7" x 9" baking dish. Next, smear a little of the refried beans on the center of the tortillas followed by a scoop of the meat mixture. Roll and place the enchiladas folded side down in the dish. Continue until you have rolled all 15. You should have used all of the meaty filling but if not, make a couple extra enchiladas if you have the shells handy or refrigerate in an air tight container for 4 days.
• Pour the remainder of your enchilada sauce to coat the enchiladas entirely. Sprinkle the monterey jack all over the baking dish.​

• Bake uncovered for 25 - 30 minutes until cheese is melted and bubbly. If desired, you could switch the oven to BROIL for a minute or two for some browning action on the cheese.
• Remove and set on to a wire cooling rack for 5 - 10 minutes while you prepare garnishes / set the table.
• Garnish each serving with some / all of the recommended garnishes. ENJOY! 

HAPPY VEG