'Beyond Meat' Cheesy Vegan Enchilada Meatballs
These vegan cheesy enchilada meatballs are a perfect party food. They are taco seasoned meatballs baked in enchilada sauce with black beans and corn. Eat them over a bed of Spanish rice, as a taco, or with a toothpick for a cocktail appetizer!
Ingredients
Meatballs
- 1 lb/package Beyond Meat Plant-Based Ground Beyond Beef
- 1/4 cup panko bread crumbs (You can skip this ingredient if you are gluten-free.)
- 1/4 cup yellow onion, minced
- 1 tbsp garlic cloves, minced
- 2 tbsp fresh cilantro leaves, finely chopped
- 2 tbsp nutritional yeast
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
Sauce
- 2 tbsp olive oil
- 1 cup yellow onion, small diced (roughly 1 onion)
- 1 tbsp garlic cloves, minced
- 1 jalapeno (seeds and veins removed and discarded), minced
- 1 cup cooked black beans
- 1 cup frozen yellow corn, thawed
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- One 15 ounce can vegan red enchilada sauce (I used the brand Hatch Organic-Medium)
You Will Also Need:
- 1 cup shredded vegan cheddar cheese (I used the brand Violife)
- 1 cup shredded vegan mozzarella (I used the brand Violife)
Instructions
Meatballs
- Using your hands, evenly combine all of the ingredients EXCEPT for the olive oil in a medium-sized mixing bowl. Form the meat mixture into roughly two tablespoon portioned meatballs. You should have 15 meatballs in the end. Lay them on a parchment-lined baking sheet.
- Rest a large saute pan over medium heat. Once hot, add in one tablespoon of the olive oil. Add in roughly half of the meatballs and cook for 4 minutes, turning them over and around as needed to get them evenly lightly crispy. Remove the meatballs from the saute pan and place them back on the original sheet pan. Add the other one tablespoon of olive into the saute pan and cook the other half of the meatballs per the same last instructions. Set aside and make the sauce.
Sauce
- For the sauce, place a large saucepot over medium heat. Once hot, add in the olive oil. Saute the diced onion for 3 minutes, stirring occasionally.
- Add in the minced garlic and jalapeno and cook for 1 minute, stirring occasionally.
- Toss in the black beans and corn, stir and cook for 30 seconds.
- Add in the enchilada sauce, stir, and turn the heat off.
- Place the meatballs into the sauce and gently stir to coat them in the sauce evenly.
How to Assemble and Bake the Meatballs
- Preheat the oven to 375 degrees Fahrenheit.
- Dump the entire pot of enchilada meatballs into a 9 1/2" by 9 1/2" baking dish.
- Toss the shredded vegan cheddar cheese and mozzarella together in a bowl. Evenly sprinkle it over the enchilada meatballs.
- Now, wrap the top of the dish with tin foil. Place the dish on the middle oven rack and bake it for 30 minutes, rotating the pan halfway through.
Tried this recipe?Let me know how it was!