Relish a vibrant twist on traditional Mexican flavors with these Gluten Free Enchiladas that combine lean ground beef, fresh vegetables, and almond flour tortillas. Enhanced by zesty spices, tomatoes, and a rich enchilada sauce, this dish champions Ancestral Nutrition principles. A delicious, satisfying option for healthy weeknight dinners balancing flavor and nutritious low carb ingredients.

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I first made these Grain Free Enchiladas when I was trying to stick with a healthier weeknight dinner plan and man, they turned out awesome. I started with 1 lb lean ground beef, a diced medium yellow onion and 2 minced cloves of garlic to build up a solid flavor base.

I even added a red bell pepper for that extra crunch. Then I spiced it up with 1 tbsp chili powder, 1 tsp cumin and just the right amount of salt and pepper.

I tossed in a can of diced tomatoes and 1/2 cup beef broth to keep the filling moist. Using 8 almond flour tortillas as my wrap makes it a truly low carb, paleo dinner without sacrificing taste.

Top it all with 1 cup of enchilada sauce and 1 1/2 cups organic shredded cheese. The protein from the beef and healthy fats from the almond flour make it a nutritious, satisfying meal.

Try it out for an Ancestral Nutrition twist on your usual dinner!

Why I Like this Recipe

I like this recipe because it makes dinner feel special without too much fuss. First off, I love how the lean ground beef and spices come together to make a super tasty filling that isnt too heavy, and the simmering with tomatoes and broth really bring out a rich flavor. Secondly, using almond flour tortillas means I can stick to eating healthy and avoid gluten. Its a small twist on a classic dish that still feels comforting. Lastly, I really enjoy the melted cheese and enchilada sauce on top because it gives a gooey, satisfying finish to each bite even though it’s easy to make at home.

Ingredients

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Lean ground beef provides high protein, rich flavor, and satisfying texture for a hearty dish.
Yellow onion adds natural sweetness, crunch and essential fiber, boosting the dish’s overall taste.
Red bell pepper introduces crisp texture, a slightly sweet note and vibrant color for balance.
Almond flour tortillas are a grain free alternative that offers a unique nutty flavor while keeping it healthy.
Enchilada sauce is a tangy, savory blend that infuses moisture and rich spice into every bite.
Organic shredded cheese melts smoothly, adds creaminess and a salty finish to complete the flavor profile.
Fresh cilantro adds bright herbal notes, easing the robust spice and enhancing the dish’s freshness.

Ingredient Quantities

1 lb lean ground beef

1 medium yellow onion, diced

2 cloves garlic, minced

1 red bell pepper, diced (optional if you like extra crunch)

1 tbsp chili powder

1 tsp ground cumin

Salt and pepper to taste

1 can (14 oz) diced tomatoes (unsalted if possible)

1/2 cup beef broth

8 almond flour tortillas (store bought or homemade works great)

1 cup enchilada sauce (use your favorite recipe)

1 1/2 cups organic shredded cheese (Mexican blend or cheddar)

Fresh cilantro, chopped (optional for garnish)

How to Make this

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1. Preheat your oven to 375°F and get a baking dish ready by lightly greasing it.

2. In a large skillet, cook the lean ground beef over medium heat until it starts to brown. Drain any extra fat if necessary.

3. Add the diced yellow onion, minced garlic, and red bell pepper to the beef. Cook for about 3-4 minutes until the veggies soften.

4. Stir in the chili powder, ground cumin, salt and pepper. Mix well so everything gets coated in the spices.

5. Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer and let it cook for about 5-7 minutes until it thickens a little.

6. Warm up your almond flour tortillas in a separate pan or microwave just for a few seconds so they become soft and easy to roll.

7. Spoon a generous amount of the beef mixture onto each tortilla then drizzle a bit of the enchilada sauce over the filling.

8. Roll up the tortillas neatly and place them seam-side down in the prepared baking dish.

9. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the organic shredded cheese evenly on top.

10. Bake in the oven for about 15-20 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro if you like, then serve warm.

Equipment Needed

1. Oven – You gotta preheat it to 375°F for baking the dish.
2. Baking dish – Use this, after lightly greasing it, to arrange the rolled tortillas.
3. Large skillet – For browning the ground beef and cooking the veggies.
4. Knife and cutting board – Necessary for dicing the onion and red bell pepper and mincing the garlic.
5. Spatula (or wooden spoon) – For stirring the meat and veggies in the skillet.
6. Colander or slotted spoon – To drain any extra fat from the beef.
7. Pan or microwave-safe plate – For warming up the almond flour tortillas before rolling.

FAQ

Q: Can I swap the ground beef for another meat?

A: Yea, you can use ground turkey or chicken if you want a lighter option just be aware that cooking time might change a bit

Q: Do I really need to use almond flour tortillas?

A: Not really, they are perfect for keeping the recipe grain free but if you're okay with grains you can use your choice of tortillas

Q: Can I make my own enchilada sauce?

A: Sure you can, its pretty simple to mix tomatoes, spices and a little broth to get the flavor you like so don't be scared to experiment

Q: How do I adjust the spice levels if I like it milder?

A: You can lower the chili powder or even omit the red bell pepper if it's too hot for you so feel free to tweak it to your taste

Grain Free Enchiladas (Gluten Recipe Substitutions and Variations

If you don’t have lean ground beef try using ground turkey instead its a bit leaner and works just fine
You can swap out the yellow onion for a red onion if you prefer its a bit sweeter and milder
If almond flour tortillas aren’t available then consider using coconut flour tortillas they give a unique flavor too
Instead of store bought enchilada sauce you could make your own by blending tomatoes with a bit of chili powder and cumin
If you need a dairy free option, try using a plant based cheese which melts decently well in the filling

Pro Tips

1. When you’re browning the meat, don’t overcrowd the pan – do it in batches if you have to, this helps get a nice flavor instead of steaming the beef.
2. Try to warm up your tortillas just a little bit more than you think, this makes ’em extra pliable and easier to roll without ripping.
3. For a richer flavor, let the mixture simmer a bit longer if you have time, just keep an eye on it so it doesnt get too thick.
4. If you like it spicier or with a crunch, feel free to add a bit more bell pepper or even a splash of your favorite hot sauce into the mix.

Grain Free Enchiladas (Gluten Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

730

kcal

Equipment: 1. Oven – You gotta preheat it to 375°F for baking the dish.
2. Baking dish – Use this, after lightly greasing it, to arrange the rolled tortillas.
3. Large skillet – For browning the ground beef and cooking the veggies.
4. Knife and cutting board – Necessary for dicing the onion and red bell pepper and mincing the garlic.
5. Spatula (or wooden spoon) – For stirring the meat and veggies in the skillet.
6. Colander or slotted spoon – To drain any extra fat from the beef.
7. Pan or microwave-safe plate – For warming up the almond flour tortillas before rolling.

Ingredients

1 lb lean ground beef
1 medium yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, diced (optional if you like extra crunch)
1 tbsp chili powder
1 tsp ground cumin
Salt and pepper to taste
1 can (14 oz) diced tomatoes (unsalted if possible)
1/2 cup beef broth
8 almond flour tortillas (store bought or homemade works great)
1 cup enchilada sauce (use your favorite recipe)
1 1/2 cups organic shredded cheese (Mexican blend or cheddar)
Fresh cilantro, chopped (optional for garnish)

Directions

Preheat your oven to 375°F and get a baking dish ready by lightly greasing it.
In a large skillet, cook the lean ground beef over medium heat until it starts to brown. Drain any extra fat if necessary.
Add the diced yellow onion, minced garlic, and red bell pepper to the beef. Cook for about 3-4 minutes until the veggies soften.
Stir in the chili powder, ground cumin, salt and pepper. Mix well so everything gets coated in the spices.
Pour in the diced tomatoes and beef broth. Bring the mixture to a simmer and let it cook for about 5-7 minutes until it thickens a little.
Warm up your almond flour tortillas in a separate pan or microwave just for a few seconds so they become soft and easy to roll.
Spoon a generous amount of the beef mixture onto each tortilla then drizzle a bit of the enchilada sauce over the filling.
Roll up the tortillas neatly and place them seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the organic shredded cheese evenly on top.
Bake in the oven for about 15-20 minutes until the cheese is melted and bubbly. Garnish with chopped cilantro if you like, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.