Protein Rich and Gluten Free Lean Beef Enchiladas

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Protein Rich Lean Beef Enchiladas

Ever since I started attempting to eat healthier and cleaner I’ve noticed one common denominator. Everyone I’ve talked to about eating healthy says I need to lay off the Mexican food. Now with me being of hispanic descent you know that I love Mexican food and of course enchiladas are one of my favorite dishes. I recently came across this protein rich recipe that I wanted to share with you all because it sounded so delicious and I think I’ll be making this for my next meal.

These lean beef enchiladas are easy to make, low fat,  gluten free and packed with rich protein. I know, you’re probably thinking Mexican food and healthy enchiladas probably don’t even belong in the same sentence right. Just think how tasty these healthy lean beef enchiladas are since they are filled with spiced ground beef, peppers, onion, and melty cheese. This recipe makes 16 servings, which are 177 calories per serving, only 7 grams of fat, 13 grams of carbs, and 16 grams of protein. With 16 servings you can basically meal prep for the entire week and probably still have some left over.

Give this recipe a try and let me know what you think.

Ingredients

• 93% lean ground beef, 2 lbs.
• Onion, chopped, 1 cup
• Bell pepper, chopped, 1 cup
• Garlic, minced, 2 cloves
• Ground cumin, 1 tsp
• Smoked paprika, 1 tsp
• Black pepper, 1/2 tsp
• Mild red enchilada sauce, 1 can (15 oz.)
• Corn tortillas, 16
• Reduced-fat Mexican cheese, 1-1/2 cups
• Fresh cilantro, chopped, 1/4 cup

Directions

1. Preheat oven to 350 degrees F.
2. Lightly grease a 9×13 casserole dish or baking pan.
3. In a large skillet, brown ground beef over medium-high heat, breaking up with a spatula.
4. Drain fat and add onion, garlic, and peppers. Sauté until onion is translucent and garlic is fragrant.
5. Season beef with cumin, smoked paprika, and black pepper. Remove from heat.
6. Wrap tortillas in a damp paper towel, then heat in microwave for 20-30 seconds.
7. Pour enchilada sauce into one medium bowl and shredded cheese into another.
8. Dip a warm tortilla in enchilada sauce, and set in casserole dish.
9. Fill tortilla with 3 tablespoons of beef mixture and 1 tablespoon of cheese.
10. Roll up and arrange in corner of dish, seam side down. Repeat with all tortillas and beef.
11. Pour remaining sauce over the enchiladas in pan. Sprinkle the tops evenly with remaining cheese.
12. Bake 20-25 minutes or until cheese is melted.
13. Remove from oven and let cool 5-10 minutes before serving.
14. Serve with desired toppings and enjoy!