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Keto Beef Enchiladas

Emily Carter
These vegan keto beef enchiladas are spicy, savory, and comforting—with plant-powered filling and bold Mexican flavors, minus the tortilla-induced regret.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 285 kcal

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1½ cups vegan ground beef
  • 1 tsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup low-carb enchilada sauce check for no added sugar
  • 4 low-carb grain-free tortillas (almond or coconut flour based)
  • 1 cup vegan cheese shredded
  • 2 tbsp chopped cilantro
  • 1 tbsp lime juice
  • ½ cup diced bell peppers optional for crunch queens

Instructions
 

  • Preheat oven to 375°F, or whatever temperature your sassiest casserole deserves.
  • In a skillet, heat olive oil and sauté onions until soft and your kitchen smells divine.
  • Add garlic, vegan beef, chili powder, cumin, paprika, salt, and pepper.
  • Cook until “meat” is browned and fragrant—about 5–7 minutes of pure joy.
  • Stir in half the enchilada sauce and lime juice; mix until saucy and sassy.
  • Spoon filling evenly into each tortilla like a responsible adult.
  • Roll them tighter than your last relationship, and line them up in your baking dish.
  • Pour remaining sauce over the top. Sprinkle with vegan cheese and extra spice if you're extra.
  • Cover with foil and bake 15 minutes, then uncover for a golden top—bake 5 more minutes.
  • Garnish with cilantro. Serve hot with extra lime. Pat yourself on the back.

Notes

Nutritional Values (Per Serving)

  • Calories: 285
  • Total Fat: 19g
  • Saturated Fat: 4g
  • Carbohydrates: 9g
  • Fiber: 5g
  • Protein: 16g

Vitamins and Minerals (Per Serving)

  • Iron: 22%
  • Calcium: 18%
  • Vitamin C: 15%
  • Vitamin A: 20%
  • Magnesium: 10%

Additional Notes/Tips to Enhance Flavor

  • Add jalapeños for extra heat if you're spicy and proud.
  • A drizzle of dairy-free sour cream makes this dangerously delicious.
  • Store leftovers in the fridge—but good luck having any.
  • Want crunch? Toss in pepitas before baking.
  • Don’t skip the lime. Seriously. It’s the Beyoncé of this flavor squad.