Meatless Ground “Beef” Enchiladas

Going meatless doesn’t have to mean missing out on your favorites.  I LOVE Mexican food – more than any other food out there!

Here is a great Meatless Ground “Beef” Enchilada recipe with my homemade enchilada sauce that will put a smile on your face!

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Preheat your oven to 350 degrees, and grab a 13 x 9 baking pan.  Spray the pan with a little non-stick cooking oil spray.

In a large skillet, spray a little more non-stick cooking oil spray and heat for about 30 seconds on medium.  Add Lightlife Smart Ground Mexican Style meatless grounds and heat for 5-6 minutes, stirring occasionally to keep from burning or sticking.


These meatless grounds are a great substitute for ground beef.  There is ZERO fat, ZERO cholesterol and only 60 calories in each serving.



Add 1/2 cup of homemade enchilada sauce (my recipe is at the bottom of this post) to the bottom of a 13 x 9 inch baking dish.  Tilt the baking dish to make sure the sauce completely covers the bottom (and your enchiladas don’t stick!).

Next, grab your tortillas.  I prefer flour tortillas to corn.  There are also some really tasty whole-wheat tortillas out there now!  For this recipe, you’ll need 8-10 tortillas.  Pre-heat the tortillas 4-5 at a time by stacking them in between two damp paper towels & microwaving for about 45 seconds.

Now you are ready to prep!


1) Grab a pre-heated tortilla & add about 1/4 cup of the heated Mexican meatless grounds, a sprinkling of cheese (I like the Mexican cheese blends for this recipe), and a drizzle of enchilada sauce.


2) Roll it up nice & tight, and repeat until you have filled up your 13 x 9 inch pan!


3) Pour the remainder of the enchilada sauce over the top of the wrapped enchiladas.  Cover with foil, and bake at 350 degrees for 25 minutes.

4) Take the enchiladas out of the oven and remove foil.  Top with remainder of cheese blend and put back in the oven for 5-7 minutes to allow the cheese to melt

meatless-ground-beef-enchiladas 5) Serve with a little chopped cilantro on top, a little low-fat sour cream, and a side of sliced avocado.

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