These Modelo-infused vegan enchiladas are savory, spicy, and perfect for meal prep. Packed with flavor, they combine a delicious sauce, 'beef' filling, and refried beans, wrapped in whole wheat tortillas and topped with cheese before baking.
1: Add onions to an oiled pan over medium-high heat with cumin, paprika, chili powder, and salt, and sear for 2-3 minutes.
2: Add remaining sauce ingredients (minus water) and continue to sear for 2-3 minutes.
3: Pour in water and cook down for 1 minute. Blend mixture and set aside.
4: Add beefy crumbles to an oiled pan over medium-high heat with cumin, salt, and scallions, then cook down for 4-5 minutes.
5: Pour in half a can of Modelo beer and reduce. Set aside.
6: Cook refried beans in a pot until heated, then add remaining bean ingredients and whisk together.
7: Preheat oven to 450°F.
8: Add sauce to the bottom of a large baking dish.
9: Place beans, shreds, beefy crumbles, and sauce in each tortilla, roll up, and place in a large baking tray.
10: Top with remaining sauce and cheese. Place in the oven for 35-40 minutes.
11: Enjoy!
