These will be the best Zucchini Enchilada Con Carne you’ll ever have! They’re packed with so much flavor and are gluten-free, grain-free, and low carb.
It’s that amazing time of year where you’ll find zucchini everywhere because it’s ZUCCHINI SEASON! Yay! I love zucchini because you can add it to pretty much anything such as, oatmeal, muffins, pasta, smoothies, and so much more.
I decided to make enchiladas this week for dinner because my hubby has been asking for them. When I was at Whole Foods, I saw zucchini on sale and thought it would be nice to use that instead of tortillas for the dish. Guess what… it over-exceeded my expectations and needless to say, the boys and I devoured the whole thing.
As much as I try to avoid cheese or dairy for that matter, I just had to have a little bit in this dish. I opted for a raw cheddar cheese but you can definitely use what you like it omit if paleo or vegan. There are so many amazing vegan cheeses on the market that you can even sub it for one of those too.
Let’s chat enchilada sauce! You can make you’re own or use any brand you prefer, but I went with Siete for this one. I wanted something quick, simple, and made with the cleanest of ingredients and Siete doesn’t disappoint! It was so good and so perfect for a simple and healthy weeknight meal.
This Zucchini Enchilada Con Carne was so simple to make. The only thing that can be somewhat tricky is getting the zucchini sliced thin enough to roll. You can certainly cut them thin but I found that being more difficult and uneven. Invest in a mandolin (I have THIS one) or use a peeler. I tried both the mandolin and peeler and both worked great and were easy to slice!
Here are some other related blog posts you can check out!
Xo,
Natalie
Zucchini Enchilada Con Carne
Ingredients
- 3 zucchinis
- 1 lb grass-fed ground beef
- 1 yellow onion chopped
- 2 garlic cloves minced
- 1 can chop black olives
- 2 tbsp olive oil
- 1 15 oz jar of the Siete red enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1 tsp garlic powder
- salt and pepper to taste
- 1/4 cup cheddar cheese or any cheese you prefer. Omit cheese if paleo. I like to use raw cheddar.
- Toppings: cilantro scallions, sliced black olives, sliced tomatoes, avocado
Instructions
- 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!