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Smothered Enchilada Beef Burritos


If you are like us and love enchiladas and burritos, this recipe checks both boxes! These are simple to make, super-delicious, and they are much easier on the gut than the traditional recipe. Gluten-free tortillas are stuffed full of ground beef, white rice, and black beans, and topped with an enchilada sauce and vegan cheddar cheese. The kids absolutely love this recipe, and our family doesn't miss the traditional dish at all.

This dish is more of a casserole than a burrito you would pick up and eat with your hands. It is so gooey and smothered with sauces, that it practically melts in your mouth. You also can put cheese with the meat mixture if you want to have more cheesy goodness. Beans are typically high-FODMAP, but I use one (1) cup in the entire recipe so that each serving size provides a lower FODMAP portion.

Smothered Enchilada Beef Burritos


  • 1 package of gluten free tortilla soft wraps (6-8)

  • 1 pound ground beef

  • 2 Tbsp garlic-infused olive oil

  • 1 Tbsp chives

  • 1 tsp cumin

  • 1 tsp salt

  • 1/2 tsp coriander

  • 1 cup black beans

  • 1 cup tomato sauce (you can use plain sauce or liven it up with a marinara sauce - we use Rao's Sensitive Marinara sauce)

  • 2 cups cooked white rice

  • 1 can (10 ounces) green enchilada sauce

  • 1 bag of vegan shredded cheddar cheese (we like Violife brand)

  • 1 cup vegan sour cream

  • shredded lettuce (optional)


  1. Cook the rice according to directions; set aside.

  2. Coat the bottom of a 9 x 12 baking dish with 1/2 cup of tomato sauce; set aside.

  3. Heat a large skillet with garlic-infused olive oil. Add ground beef and spices and cook until browned.

  4. Add cooked rice and black beans to the skillet and mix well.

  5. Place a tortilla on a work surface. Add about 1/2-2/3 cup of meat mixture to the middle of the tortilla, roll it up, and place it with the fold down in the baking dish on top of the tomato sauce.

  6. Continue filling the tortillas, rolling them, and placing them in the baking dish.

  7. Top with 1/2 cup of tomato sauce, vegan shredded cheddar cheese, and green enchilada sauce.

  8. Cover and bake in the oven for 20 minutes or until cheese is melted and sauces are sizzling.

  9. Top with vegan sour cream and lettuce.

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