Go Back
–+ servings
low carb enchiladas with toppings

Low Carb Enchiladas with Beef & Beans

Sara
The key to these low carb enchiladas is the homemade enchilada sauce that is loaded with flavor.
4.80 from 10 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American, Mexican
Servings 8 people
Calories 481 kcal

Ingredients
  

Enchilada Sauce

  • 1 teaspoon olive oil
  • 4 cloves garlic minced
  • 30 oz tomato sauce
  • 3 tablespoon adobo sauce from canned chipotle peppers
  • 1 tablespoon chili power
  • 1 tablespoon cumin
  • 1 teaspoon smoked paprika
  • salt and pepper to taste

Beef and Bean Mixture

  • 1 tablespoon olive oil
  • ½ yellow onion diced
  • 1 lb ground beef
  • 14 oz black beans drained
  • 14 oz refried black beans
  • 2 teaspoon cumin
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • salt to taste

Enchiladas

  • 8 low carb tortillas such as Mission Carb Balance
  • 12 oz Monterey Jack cheese
  • sour cream optional
  • sliced avocados optional
  • diced tomatoes optional

Instructions
 

Enchilada Sauce

  • In a medium saucepan, heat 1 teaspoon of oil on medium heat. When hot, add garlic and cook 1 minute.
  • Add remaining ingredients and stir to combine. Lower heat to a simmer until ready to use.

Beef and Bean Mixture

  • Preheat oven to 350.
  • In a large skillet, heat 1 tablespoon of oil on medium high heat. When hot, add diced onions and cook, stirring frequently, until translucent (about 5 minutes).
  • Add ground beef and cook until no longer pink, about 10 minutes.
  • Add remaining ingredients and stir to combine. Cook 10 minutes, stirring frequently. Remove from heat.

Enchiladas

  • Pour a little bit (about ¼ cup) of sauce in a large casserole dish and spread around the pan with a spoon.
  • Assemble each enchilada by using a slotted spoon to spoon beef and bean mixture into the tortillas. Try to use about ⅛th of the mixture in each tortilla.
  • Roll tortilla and place seam-down in the casserole dish in a row.
  • Pour enchilada sauce over the enchiladas. If you like your enchiladas less wet, you do not need to use all of the sauce.
  • Top enchiladas with cheese and put in oven for about 20 minutes, or until cheese is melted and beginning to brown on edges.
  • Top with sour cream, avocados, tomatoes, etc. if desired.

Nutrition

Serving: 2enchiladasCalories: 481kcalCarbohydrates: 27gProtein: 29gFat: 29gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 78mgSodium: 2285mgPotassium: 789mgFiber: 9gSugar: 7gVitamin A: 1195IUVitamin C: 9mgCalcium: 400mgIron: 5mg
Keyword low carb
Tried this recipe?Let us know how it was!