Paleo Beef Enchiladas
Savor the bold flavors of these Paleo Beef Enchiladas—a wholesome, gluten-free twist on a classic favorite. Packed with a savory filling of perfectly seasoned ground beef, fresh veggies like red bell pepper and zucchini, and a homemade sauce infused with cumin, chili powder, and oregano, these enchiladas are as nutritious as they are satisfying. The real standout here is the grain-free tortillas, crafted from coconut flour, tapioca flour, and almond milk, creating a soft and pliable wrap that's paleo-friendly and utterly delicious. Topped with a hearty beef sauce and a sprinkle of fresh cilantro, this recipe is perfect for a comforting weeknight meal or entertaining guests. Ready in just an hour, these enchiladas strike the perfect balance between healthy eating and indulgent flavor.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons tomato paste
- 1 14-ounce can canned diced tomatoes
- 1 medium red bell pepper, chopped
- 1 small zucchini, grated
- 1 cup coconut flour
- 1 cup tapioca flour
- 1.5 cups almond milk
- 3 large eggs
- 2 tablespoons ghee, melted
- 0.25 cup fresh cilantro, chopped
Instructions
Preheat your oven to 350°F (175°C).
In a large skillet, heat the coconut oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent, about 5 minutes.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
Stir in the chili powder, cumin, oregano, salt, and pepper. Add tomato paste and cook for an additional 2 minutes, allowing the spices to blend.
Mix in the diced tomatoes, red bell pepper, and grated zucchini. Let the mixture simmer for about 10 minutes to allow flavors to meld together, then set aside.
While the beef mixture is cooking, prepare the tortillas. In a large bowl, whisk together coconut flour, tapioca flour, almond milk, eggs, and melted ghee until smooth.
Heat a non-stick skillet over medium heat and lightly grease with ghee. Pour about 1/4 cup of the batter into the skillet, swirling to form a thin tortilla. Cook for about 1-2 minutes per side until lightly browned. Repeat with remaining batter.
Place a scoop of the beef filling onto each tortilla and roll tightly. Place enchiladas seam side down in a baking dish.
Cover the enchiladas with any remaining sauce from the beef mixture.
Bake covered in the preheated oven for 15 minutes.
Garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
3066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.6 g | 223% | |
| Saturated Fat | 86.7 g | 434% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 268.1 g | 97% | |
| Dietary Fiber | 71.3 g | 255% | |
| Total Sugars | 71.1 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1037 mg | 80% | |
| Iron | 28.4 mg | 158% | |
| Potassium | 4481 mg | 95% | |
*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.
