You may not be able to tell at a glance, but this Avocado Beef Paleo Enchiladas recipe is extremely simple to make. The majority of the cooking time is not active cooking time; in fact, the sauce is made by just throwing everything in the blender! I anticipate making this ground beef recipe for dinner at least every other week because it’s so easy and flavorful.
These tortillas came out so thin, flexible, and simply perfect for what I wanted! These tortillas on their own are something I’m quite proud of. We will definitely have a stash of these in the house at all times moving forward!
As for the Avocado Beef Paleo Enchiladas sauce, it is not a traditional enchilada sauce. It is much thicker, and you can definitely taste the avocado. The flavor profile is still Mexican, of course. Additionally, I would consider this to be mildly spicy; therefore, if you are looking for more of a kick, consider adding some cayenne pepper or substituting Serrano peppers for the jalapeno.
Easy Avocado Beef Paleo Enchiladas
Ingredients
FOR THE TORTILLAS (YIELDS 4 8-INCH TORTILLAS):
3 large eggs- ⅓ cup chicken stock (chicken broth or chicken bouillon)
- ¾ cup almond flour
- ⅔ cup arrowroot flour
- ½ teaspoon Himalayan pink sea salt
- 4 teaspoons avocado oil - divided
FOR THE SAUCE (YIELDS 2 CUPS):
- 3 ounces tomato paste - or ½ of a small can tomato paste
- 1 whole avocado
- ⅓ cup coconut milk - full-fat unsweetened
- 1 small jalapeño - de-seeded
- ½ cup water
- 1 tablespoon cilantro (coriander)
- ¼ teaspoon Himalayan pink sea salt
- 1 tablespoon lime juice
- 2 cloves garlic
- 1 ½ teaspoon paprika - smoked paprika is favorable, but not necessary
- 1 teaspoon cumin
- ¼ teaspoon onion powder
FOR THE FILLING:
- 1 tablespoon avocado oil
- ½ pound ground beef (minced beef) - grass-fed
- 1 medium sweet onion - diced
- 2 cloves garlic - minced
- 1 medium green pepper (green capsicum) - diced
- ¼ teaspoon Himalayan pink sea salt
Instructions
- Preheat the oven to 350°F.
- To make the sauce, add all ingredients to a blender and blend until smooth. Set aside.
- To make the filling, cook all filling ingredients in a pan on medium heat in 1 tablespoon avocado oil.
- After about 12 minutes (when no longer pink), add ½ cup of the sauce to the filling. Simmer for 5 minutes and remove from heat.
- To make the tortillas, mix the eggs & chicken broth in one bowl and the almond flour, arrowroot flour, and salt in another bowl. Once mixed, combine all ingredients in one bowl.
- Heat 1 teaspoon avocado oil in an 8-inch skillet (or larger) on medium heat.
- Once heated, quickly pour ¼ of the mixture into the skillet, tilting the pan as needed to create an 8-inch to 9-inch circle.
- Cook for 2 minutes, flip, and cook for another 2 minutes. Ensure both sides are a light golden brown. Repeat with the remaining 3 tortillas. NOTE: Whisk the mixture right before each time you are going to pour a tortilla to avoid the mixture settling.
- To assemble the enchiladas, spread a thin layer of the sauce in the bottom of a baking pan.
- Ensure the tortillas are still warm from cooking for maximum flexibility. If they are not, microwave for 15 seconds to warm them up. Place a dollop of the sauce on one side of the tortilla and use the back of a spoon to spread it evenly across the whole tortilla. Place the sauce side down in the baking pan and scoop ¼ of the beef filling into the tortilla.
- Roll up the tortilla, placing the seam side down. Repeat this for the three remaining tortillas.
- Set aside ¼ cup of the sauce. Pour any remaining sauce over the enchiladas.
- Bake the enchiladas, uncovered, for 15 minutes.
- Once removed from the oven, pour the ¼ cup sauce over the enchiladas & garnish with cilantro and avocado, if desired.
- Serve and enjoy!
