Whole30 Bean Enchilada
Elevate your weeknight dinners with this Whole30 Bean Enchilada recipe—a wholesome, grain-free twist on a Tex-Mex classic! Packed with savory ground beef, fresh zucchini, vibrant red bell pepper, and a medley of bold spices, these enchiladas are loaded with nutrient-rich veggies and a flavorful punch. Rather than traditional tortillas, these healthier enchiladas use grain-free wraps, making them perfect for Whole30 enthusiasts and anyone seeking a clean, satisfying meal. A drizzle of tangy enchilada sauce, a sprinkle of fresh cilantro, and an optional avocado topping create a decadent finish. Ready in just an hour, this family-friendly dish is sure to become a new favorite. Clean eating has never tasted so good!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced zucchini
- 1 medium, diced red bell pepper
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 tablespoons taco seasoning
- 2 tablespoons avioli oil
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons coconut aminos
- 1 tablespoon lime juice
- 8 grain-free tortillas
- 2 cups enchilada sauce
- 0.25 cup, chopped fresh cilantro
- 1 optional, for serving sliced avocado
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the avocado oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
Add the ground beef to the skillet. Cook, breaking it apart with a spatula, until browned, about 5-6 minutes.
Stir in the taco seasoning, salt, pepper, and coconut aminos. Add the diced zucchini and red bell pepper. Cook for another 5 minutes until the vegetables are slightly softened.
Pour in the lime juice and remove the skillet from the heat. Stir in half of the chopped cilantro.
Spread a thin layer of the enchilada sauce over the bottom of a 9x13 inch baking dish.
Spoon about 1/3 cup of the beef and veggie mixture onto each tortilla and roll them up tightly. Place them seam-side down in the baking dish.
Pour the remaining enchilada sauce over the top of the tortillas, making sure they are well covered.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the enchiladas are heated through and the sauce is bubbly.
Garnish with the remaining fresh cilantro before serving.
Optionally, serve with sliced avocado on top for added creaminess.
Nutrition Facts
Calories |
2266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.8 g | 182% | |
| Saturated Fat | 41.5 g | 208% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 10732 mg | 467% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 40.9 g | ||
| Protein | 94.5 g | 189% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 339 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3169 mg | 67% | |
*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.
