Updated: Mar 27, 2021
All of the delicious flavors of traditional enchiladas but none of the fuss! Plus, a hidden veggie for an added nutritional boos...Perfect for weeknight dinner in a flash!
What you need:
1 ½ pounds lean ground beef (turkey works well here, too!)
½ teaspoon salt, to taste
1 small yellow onion
1 red bell pepper
2 teaspoons olive oil
10 ounces cauliflower rice, defrosted if frozen
2, 15-ounce cans enchilada sauce
1/2 cup broth or water
1, 15-ounce can black beans
2 teaspoons chili powder
1 teaspoon garlic powder
6 corn tortillas, cut into 1-inch strips
1 cup shredded Mexican-blend cheese
1 avocado, diced, for garnish
Chopped fresh cilantro, for garnish
Preheat the oven to 425 F.
Heat a large oven-safe skillet (cast iron works great here!) over medium-high heat and add the ground beef and salt. Cook for 5-8 minutes, until browned, then remove from pan and drain off the excess fat.
While the ground beef is cooking, dice the onion and bell pepper. Once the ground beef has finished browning and has been removed from the skillet, return it to medium heat and add the olive oil to the skillet along with the onion and bell pepper. Cook for 5-6 minutes, until the onion and pepper have softened.
Add the ground beef back to the skillet along with the cauliflower rice, enchilada sauce, broth, beans, chili powder, and garlic powder. Stir everything together until fully combined, then stir in the corn tortillas.
Sprinkle cheese over the top of the dish, then transfer it to the oven. Bake for 8-10 minutes, until the cheese is melted and browned, then remove from the oven.
Serve garnished with the cilantro and diced avocado.