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ALWAYS CHECK INGREDIENTS TO ANYTHING LISTED IF YOU HAVE A FOOD ALLERGY!!!

I’m a sucker for ordering takeout but I am trying my best to “A” be healthier and “B” save money. So, I rummaged through the cabinet and decided to throw together a quick and easy recipe for plant-based enchiladas.

Mind you, I’m not vegetarian yet, although that is my ultimate goal. This simple last minute recipe came out quite tasty so I decided to share it with you!

Plant-Based Beef Enchiladas Ingredient List

This recipe has only six ingredients. I apologize, I forgot to add the taco seasoning in the picture. Here is what you need to make these enchiladas:

• Gardein Plant-Based Ground Beef

• X-Treme Wellness High Fiber Tortillas (or regular tortillas)

• 1— 10 oz. Can of Rotel 10oz.

• 1.5—10 oz. Cans of Old El Paso Enchilada Sauce

• 1—16 oz. Bag of 4 Cheese Mexican Style Blend Shredded Cheese

• 1 Pack of Old El Paso Taco Seasoning

Directions:

Start by preheating the oven at 350 degrees so it’s ready when you are finished cooking up the plant-based beef.

Since the Gardein Plant-Based Ground Beef only takes 3-5 minutes to cook, simply heat up the plant-based beef in a frying pan and dump in the can of Rotel and taco seasoning and mix together. I also added some of the enchilada sauce too but this is optional.

Once it’s ready, put the plant-based beef into the tortillas and sprinkle with the Mexican cheese and roll them up into enchiladas (like a burrito). I used a 9x13 baking dish to make 5-6 large enchiladas.

Then pour about 1.5 cans of the Old El Paso Enchilada sauce over them. Top with the shredded cheese until completely covered.

Pop them in the over for about 20-30 minutes or until the cheese is entirely melted.

VOILA! You have tasty enchiladas in no time.

I also top mine with sour cream but this is also optional. This is a simple and easy recipe if you are craving some yummy enchiladas in a hurry.

I hope you enjoy!