Go Back

Whole30 Smothered Beef & Sweet Potato Enchilads

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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 Degrees
    In 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 9x13 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 smooth
    Remove enchilada bake from the oven. Let cool for a few minutes. Top with avocado sauce, fresh cilantro, and any other desired toppings. 

Notes

To Roast Sweet Potatoes: Preheat oven to 400. Place diced sweet potatoes on a baking sheet & Drizzle with 1-2 Tbsp avocado oil. Season with salt & pepper.
Bake in over for 25-30 minutes. Tossing halfway.