Beef Enchiladas Rojas with Sweet Peppers & Cheddar Cheese
Family Friendly

Beef Enchiladas Rojas

with Sweet Peppers & Cheddar Cheese

35 MIN
+$2.95/serving 2 Servings
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  • with Beyond Burger®
    includes two 4-oz Beyond Burger® Plant-Based Patties
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
  • with Beyond Burger®

    From the Test Kitchen

    These crowd-pleasing enchiladas rojas—or enchiladas in red sauce—are filled with tender beef, spiced rice, and sweet peppers, then smothered in our bold guajillo chile sauce, which lends delightfully rich flavor and mild, smoky heat. It’s all tempered by a layer of melty white cheddar baked on top.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      860 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Beef Enchiladas Rojas with Sweet Peppers & Cheddar Cheese
    Title
    • 2 Beyond Burger® Plant-Based Patties
    • 4 Flour Tortillas
    • ½ cup Long Grain White Rice
    • 4 oz Sweet Peppers
    • 2 Scallions
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ½ cup Plain Nonfat Greek Yogurt
    • 2 oz White Cheddar Cheese
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Remove the cores, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

    Cook the patties & peppers
    3 Cook the patties & peppers

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties, diced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the patties apart with a spoon, 5 to 7 minutes, or until browned and the Beyond Burger® is cooked through. Turn off the heat.

    Make the filling & assemble the enchiladas
    4 Make the filling & assemble the enchiladas

    Transfer the cooked Beyond Burger® and peppers to the pot of cooked rice. Add half the yogurt; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

    Bake the enchiladas & serve your dish
    5 Bake the enchiladas & serve your dish

    Evenly top the enchiladas with the guajillo sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. Season the remaining yogurt with salt and pepper. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the seasoned yogurt on the side. Enjoy!

    Tips from Home Chefs

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, spice blend, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers. Remove the cores, then medium dice. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater.

    Prepare the ingredients
    Cook the patties & peppers
    3 Cook the patties & peppers

    In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the patties, diced peppers, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the patties apart with a spoon, 5 to 7 minutes, or until browned and the Beyond Burger® is cooked through. Turn off the heat.

    4 Make the filling & assemble the enchiladas

    Transfer the cooked Beyond Burger® and peppers to the pot of cooked rice. Add half the yogurt; stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam side down.

    Make the filling & assemble the enchiladas
    Bake the enchiladas & serve your dish
    5 Bake the enchiladas & serve your dish

    Evenly top the enchiladas with the guajillo sauce and grated cheese. Season with salt and pepper. Bake 9 to 11 minutes, or until lightly browned and the cheese is melted. Remove from the oven; let stand at least 2 minutes before serving. Season the remaining yogurt with salt and pepper. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Serve the seasoned yogurt on the side. Enjoy!

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