Paleo Beef Enchiladas with Creamy Avocado Sauce
This Avocado Beef Paleo Enchiladas recipe is extremely simple to make. The majority of the cooking time is not active cooking time.
Equipment
Blender
8-inch non-stick skillet
13x9 inch (33x23cm) baking dish
Large mixing bowl
Medium skillet for filling
Whisk
Silicone spatula
Ingredients
For the Tortillas (Yields 4 8-inch Tortillas)
3 large eggs
⅓ cup chicken stock - 80ml, chicken broth or chicken bouillon
¾ cup almond flour - 72g- ⅔ cup arrowroot flour - 80g
- ½ teaspoon Himalayan pink sea salt
4 teaspoons avocado oil - divided
For the Sauce (Yields 2 Cups)
3 ounces tomato paste - 85g, or half of a small can
1 whole avocado
⅓ cup coconut milk - 80ml, full-fat unsweetened
1 small jalapeño - de-seeded
½ cup water - 120ml
1 tablespoon cilantro- ¼ teaspoon Himalayan pink sea salt
1 tablespoon lime juice
2 cloves garlic
1 ½ teaspoons paprika - smoked paprika preferred but not required
1 teaspoon cumin
¼ teaspoon onion powder
For the Filling
- 1 tablespoon avocado oil
½ pound ground beef - 225g, grass-fed
1 medium sweet onion - diced- 2 cloves garlic - minced
1 medium green pepper - diced- ¼ teaspoon Himalayan pink sea salt
Instructions
- Preheat the oven to 350°F / 175°C (180°C fan-forced).
- To make the sauce, add all ingredients to a blender and blend until smooth. Set aside.3 ounces tomato paste, 1 whole avocado, 1/3 cup coconut milk, 1 small jalapeño, 1/2 cup water, 1 tablespoon cilantro, 1/4 teaspoon Himalayan pink sea salt, 1 tablespoon lime juice, 2 cloves garlic, 1 1/2 teaspoons paprika, 1 teaspoon cumin, 1/4 teaspoon onion powder
- To make the filling, heat 1 tablespoon avocado oil in a medium skillet over medium heat. Add the diced onion and green pepper and cook for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant. Add the ground beef and salt, breaking it into small pieces with a spoon, and cook for about 8 minutes until no longer pink.1 tablespoon avocado oil, 1/2 pound ground beef, 1 medium sweet onion, 2 cloves garlic, 1 medium green pepper, 1/4 teaspoon Himalayan pink sea salt
- After the beef is 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 and chicken broth in one bowl and the almond flour, arrowroot flour, and salt in another bowl. Once mixed, combine all ingredients in one bowl.3 large eggs, 1/3 cup chicken stock, 3/4 cup almond flour, 2/3 cup arrowroot flour, 1/2 teaspoon Himalayan pink sea salt
- Heat 1 teaspoon avocado oil in an 8-inch skillet (or larger) on medium heat.4 teaspoons avocado oil
- 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 13x9 inch (33x23cm) baking dish.
- 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 dish 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 and garnish with cilantro and avocado, if desired.1 tablespoon cilantro, 1 whole avocado
- Serve immediately, garnished with fresh cilantro and sliced avocado if desired.
Notes
Storage: Refrigerate assembled and baked enchiladas in a covered dish for up to 3 days. Reheat in a 325°F / 160°C oven for 15 minutes — avoid the microwave, which makes the tortillas soggy.
Freezer-friendly: Freeze before baking — assemble, wrap the dish tightly in foil and plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed, adding 5–10 extra minutes.
Make-ahead: Cook the tortillas up to 1 day ahead, stack with parchment between each, and refrigerate. Warm in a dry skillet for 30 seconds per side before rolling.
Substitution: Use store-bought cassava flour tortillas if you want to skip the homemade tortilla step — they're widely available and roll without breaking.
Pro tip: Whisk the tortilla batter right before pouring each one. The arrowroot settles quickly and an uneven batter will give you tortillas that are thick on one side and paper-thin on the other.
Nutrition
Serving: 1servingCalories: 569kcalCarbohydrates: 39gProtein: 22gFat: 38gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 180mgSodium: 883mgPotassium: 690mgFiber: 6gSugar: 9gVitamin A: 1061IUVitamin C: 39mgCalcium: 130mgIron: 5mg
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