Preheat oven to 375

In a cast-iron skillet, set it to medium-low heat, add about 2 tbsp olive oil. Then, add the onions and garlic and cook for about 3-5 minutes.

Next, add the beef and ground it up for a few minutes. Once halfway cooked through, add the cumin, paprika, chilli powder, garlic powder, salt and pepper. Mix and cook through for another few minutes or until the beef is no longer pink.

Turn off the heat pour the meat into a large bowl. Add in the chopped olives and about 3 tbsp of the enchilada sauce and mix it up. Set aside.

Using a mandolin or a sharp knife, slice the zucchini lengthwise very thin. You need it to be thin so it rolls easier. I used a mandolin and set it to the 1/6 of inch setting.

Once zucchini noodles are sliced, in the same cast-iron skillet, pour a little more than half of the enchilada sauce.

Slightly overlap 2 pieces of the zucchini and add about a tbsp of the meat mixture. Roll it up and place it crease side down in the cast-iron skillet.

Top the zucchini enchiladas with a little bit left of the enchilada sauce. Then top it with the leftover meat. Add a little bit of grated cheese and black olives and bake in the oven for about 8-10 minutes. DO NOT OVERCOOK.

Remove and top with cilantro, avocado, and sliced tomatoes. Enjoy!