These beef enchiladas are the perfect metabolically friendly family meal. They won't spike your glucose levels and are packed with healthy proteins (in the form of grass-fed beef) to keep you sated, fats like avocados (one of the best foods you can eat for insulin resistance), and plenty of herbs and spices.
- ½ onion chopped
- 2 tbsp olive oil (separated)
- 2 garlic cloves (chopped)
- 2 tbsp oregano
- 1 tbsp smoked paprika
- ½ tsp cinnamon
- 1 tbsp chipotle powder
- 1 tsp salt
- 3 tbsp tomato paste
- 1 ¾ c beef bone broth
- 1 lb grass-fed beef (or ground meat of choice)
- 8 tortillas (e.g., almond flour wraps)
- Feta cheese
1. Preheat oven to 375 F. Chop the ½ onion and garlic, and saute until softened and browned with 1 tbsp of olive oil.
2. While these are browning, pour bone broth, tomato paste, and spices into a blender and set aside. When the onion and garlic are done, add to the blender, and blend until smooth. Set aside.
3. Start browning the ground meat over medium heat.
4. While the meat finishes cooking, pour enough of the red sauce mix over the bottom of the dish.
5. Once the meat is finished, place a couple of spoonfuls on a tortilla and roll it up, then add it to the dish.
6. Once filled, pour the rest of the red sauce mix over top. Cover, and place in the oven at 375 F for 20-25 minutes. If you are using cheese, pull out 5 minutes before, place cheese on top, and put back in the oven for 5 minutes.
7. Top with avocado when finished cooking in the oven. Enjoy!
Kacie Q is part of the Customer Support Team at Veri. She grew up in Montana, where she graduated with a B.S. in Nutrition from Montana State University. She also has an M.S. in Sport and Performance Psychology from the University of Tennessee. Kacie spent the last 12 years as a professional photographer and is combining all her passions at Veri and helping create content for glucose-friendly meals. Kacie resides in Tennessee with her fiance and her dog, Nash.