Paleo Bean Enchilada
Discover the ultimate twist on a classic dish with this Paleo Bean Enchilada recipe—a wholesome, grain-free, and dairy-free creation that's bursting with bold flavors and vibrant veggies. Packed with hearty ground beef, crisp green beans, and a medley of bell peppers, this skillet-based masterpiece features a rich, spiced tomato sauce infused with chili powder, cumin, and garlic for a robust, savory kick. Easy to prepare in just 45 minutes, this one-pan wonder is perfect for weeknight dinners and is finished with a refreshing sprinkle of cilantro and a squeeze of zesty lime for the perfect Paleo-friendly dinner. Whether you're embracing the Paleo lifestyle or just seeking a nutritious and flavorful meal, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium, diced Yellow onion
- 3 minced Garlic cloves
- 2 medium, diced Bell peppers
- 1 pound, trimmed and halved Green beans
- 2 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 1 can (14 ounces) Crushed tomatoes
- 1 cup Chicken broth
- 2 teaspoons Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup, chopped Cilantro
- 2 for serving Lime wedges
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3 minutes.
Add the ground beef to the skillet and cook, breaking it apart with a spatula until it is browned and cooked through, about 5 minutes. Drain any excess fat if necessary.
Stir in the diced bell peppers and green beans, cooking until they begin to soften, about 5 minutes.
While the vegetables are cooking, in a small bowl, mix together the tomato paste, crushed tomatoes, chicken broth, chili powder, ground cumin, paprika, salt, and black pepper.
Pour the tomato mixture over the beef and vegetable mix in the skillet, stirring to combine. Reduce the heat to low and let it simmer for 10 minutes, allowing the flavors to meld and the sauce to thicken.
Remove the skillet from the heat and sprinkle fresh chopped cilantro over the top.
Serve the Paleo bean enchilada mixture in bowls and enjoy with lime wedges on the side for added flavor.
Nutrition Facts
Calories |
1679 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.3 g | 143% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4031 mg | 175% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 44.8 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4327 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
