March 2, 2019
Due to popular demand, this recipe is FINALLY on the blog. I’ve been cooking this for you all on instagram stories for at least 6 months & only those on my email list have had the recipe! And in just that short time, you all have been making this dish like crazy!
If you aren’t familiar with my Instagram model, I cook on stories most nights of the week. Each Friday I then email out a 5 day meal plan that includes all of the recipes I cooked that week. It’s a printable PDF that allows you to print out all the recipes with just one click! If you are not on my email list, simply go to the home page of my blog & subscribe in the right hand tool bar!
In our house it’s very common that my husband is not going to eat the same thing (or the exact version at least) of my Whole30 & Paleo meals. But one of the easiest recipes to accommodate multiple eating styles is ENCHILADAS! In the same pan as my zucchini enchiladas, I add 3-4 enchiladas made with tortillas for the hubby. Super simple!
Whole30 Smothered Beef & Sweet Potato Enchilads
Ingredients
Beef & Sweet Potato Enchiladas
- 3 Lg zuchinne sliced thin into strips
- 1 lb grass-fed beef
- 2 tbsp avocado oil
- 1 yellow onion diced
- 1 medium sweet potato (about 1 1/2 C) roasted & diced -see notes
- 2 lg poblano, diced sub: 4 oz can green chiles
Whole30 Enchilada Sauce : *Sub Store bought if not W30
- 2 Tbsp Avocado oil
- 1 clove garlic, crushed
- 1 Tbsp arrowroot starch
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 tsp chipotle powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 2 tbsp tomato paste
- 2 Tsp apple cider vinegar
- 1 1/2 C chicken or veggie stock
Avocado Cream Sauce
- 1 avocado
- 2 cloves garlic
- 2 Tbsp apple cider vinegar
- 1/4 C olive or avocado oil
- 1/4 C pepita seeds Sub: soaked cashews
- 1/4 C lime jice
- 1/4 C cilantro
- 1/3 C water
- 1 tsp salt
Instructions
- Preheat your oven to 375 DegreesIn a large skillet over medium – high heat, heat 2 tbsp avocado oil. Add the onions & poblanos to the pan and saute for 1-2 minutes. If your sweet potatoes are raw, add them now. If using roasted sweet potatoes wait to add until the end. Add the ground beef to the pan & cook until no longer pink.While beef is cooking, make your enchilada sauce. Mix together arrowroot, chili powder, cumin, chipotle powder (if using), onion powder and salt. In a small saucepan, heat oil over medium high heat. Add garlic and saute 1-2 mins until fragrant. Turn heat down to medium low. Add spice mixture to the pan to form a paste. Now stir in broth, vinegar, and tomato paste. Heat to medium high and whisk while the sauce begins to thicken. Reduce heat once again, continuing to whisk for another 3-4 minutes. Set aside.If you roasted your sweet potatoes ahead of time, add them now to the beef along with 1 – 1 1/2 C of enchilada sauce to the pan. Remove from heat.Time to assemble the enchiladas. Using a 9×13 pan, use the remaining enchilada sauce to coat the botton of the pan.Lay out 4 strips of zuchinni, while slighlty overlapping the slices to create your “tortilla”. Fill with 1/4 C of filling and roll. Place in the pan. Repeat until filling & zuchinni have all been used.Place the pan in the oven & cook enchiladas for 15-18 minutes.While the enchiladas bake, make the Avocado Cream. Combine all ingredients into a food processor or blender. Blend until smoothRemove enchilada bake from the oven. Let cool for a few minutes. Top with avocado sauce, fresh cilantro, and any other desired toppings.
