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.
4.75 from 8 votes
Prep Time 10 mins
Cook Time 45 mins
Course Main Course
Cuisine American, Mexican
Servings 8 people
Calories 481 kcal

Ingredients
  

Enchilada Sauce

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

Beef and Bean Mixture

  • 1 Tbsp olive oil
  • ½ yellow onion diced
  • 1 lb ground beef
  • 14 oz black beans drained
  • 14 oz refried black beans
  • 2 tsp cumin
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp 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!