Beef Zucchini Enchiladas

Ingredients:

• 3 medium zucchinis (sliced into thin ribbons using a peeler or mandoline)
• 1 lb ground beef
• 1/2 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin powder
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional for spice)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup enchilada sauce (sugar-free, keto-friendly)
• 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
• 1 tbsp olive oil

Toppings (optional):

• Sliced jalapeños
• Fresh cilantro
• Sour cream
• Diced avocado

Instructions:

1. Prepare Zucchini “Tortillas”
   • Use a vegetable peeler or mandoline to slice zucchinis into thin, long ribbons. Set aside.
2. Cook the Beef Filling
   • Heat olive oil in a skillet over medium heat.
   • Add diced onion and garlic; sauté until fragrant.
   • Add ground beef and cook until browned.
   • Mix in cumin, paprika, chili powder, salt, and black pepper.
   • Stir in 1/4 cup of enchilada sauce and simmer for 2–3 minutes. Set aside.
3. Assemble the Enchiladas
   • Preheat oven to 375°F (190°C).
   • Lay 3 zucchini ribbons slightly overlapping to form a “tortilla.”
   • Place a spoonful of beef filling in the center, roll it up gently, and place seam-side down in a baking dish.
   • Repeat until all zucchini and beef mixture is used.
4. Bake the Enchiladas
   • Pour the remaining enchilada sauce evenly over the rolled zucchini enchiladas.
   • Sprinkle shredded cheese on top.
   • Bake for 20–25 minutes, or until the cheese is bubbly and golden.
5. Garnish and Serve
   • Top with optional toppings like cilantro, sour cream, or avocado.
   • Serve warm and enjoy!

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