Ground Beef & Vegetable Enchiladas, a lightened and healthy enchilada recipe. Made with ground beef, lots of vegetables and red enchilada sauce, this is a delicious meal!
Just got home from Phoenix and man I’m wiped out today. How is it that vacations are always exhausting? Isn’t a vacation supposed to be relaxing and totally revitalize you to come back to work and get after it? Well let me tell you something, as I sip my third cup of coffee, I am pooped. I think I need a recovery day in between vacation/back to reality. That would’ve been really helpful.
These days we’re all about trying to get in as much vegetables as possible because PSA: Vegetables are Good for You and You Need Them. Or so we’ve been told. Putting chopped up vegetables in ground beef has become one of my favorite ways to get lots of veggies. Plus you still get to eat things like Enchiladas, tacos, etc. but now you get to feel really good about it because you’re also eating your veggies and that’s a win-win-win. One win for the veggies, one win for the tacos and one win for your overall health and well being. Doesn’t get a whole lot better than that.
I pretty much love Enchiladas. I’m a little ashamed to say that this is more of a recent revelation as I used to not care too much one way or the other but all of sudden, the Enchilada train is rolling and I am on board.
These Ground Beef & Vegetable Enchiladas are really just the best because they taste like the delicious, familiar enchiladas with red sauce and cheese but they’re also more satisfying and nutritionally dense because of the vegetables. See above re: win-win-win.
- 1 lb ground beef
- 1/4 cup minced white onion
- 1/4 cup broccoli, chopped small
- 1/4 cup carrots, chopped small
- 2 cups Enchilada sauce
- 1 tbsp olive oil
- 10 medium corn tortillas
- 1 cup mexican cheese blend
- toppings: cilantro, sour cream, greek yogurt, pickled red onions, pico de gallo, hot sauce
- Preheat oven to 375 degrees.
- Add one tablespoon of olive oil to a pan over medium heat. Add in onion and cook, stirring occasionally for five minutes. Add in carrots and broccoli. Cook for another five minutes until vegetables are starting to caramelize.
- Add in ground beef and break up with a spatula. Continue cooking until ground beef is no longer pink. Add about 1/4 cup Enchilada sauce into meat and stir to combine.
- Put the tortillas on a plate with a wet paper towel and microwave for 20 seconds until just slightly pliable.
- Add about 3 spoonfuls of ground beef to each tortilla, then roll up. Place in an oven safe baking dish and repeat with the rest of the tortillas. You might have leftover filling–save it for a taco or burrito later!
- Add enchilada sauce over the top of the rolled tortillas, cover with cheese and bake uncovered at 375 degrees for 10 minutes or until cheese has melted.
- Top with your favorite toppings. I like Avocado and Cilantro!