🐮🎃Whole30/Paleo Beef & Pumpkin Enchiladas!🎃🐮
Last night I tried something totally different and I couldn’t be happier with the results! Recreating a Tortilla based dish while on #Whole30 is tough, but surprisingly Collard Greens were the perfect replacement! These Beef & Pumpkin Enchiladas were not only incredibly filling, but they tasted delicious and are packed with protein! My biggest fear working with Collard Greens was them falling apart, but they were virtually rip proof and super easy to work with! They honestly wrapped better than a flour tortilla! Give it a try and I promise you won’t be disappointed!
INGREDIENTS
-1 Lb Ground Beef
1 15oz Can Pumpkin Purée
8 Large Collard Greens, Remove stems while keeping leaves intact
1 Large Pepper, Diced
1/2 Sweet Onion, Diced
3 tsp Chili Powder
1 tsp Cumin
1 15oz Can of Tomato Sauce
1 Tbsp Siete Family Foods Hot Sauce
Topping of your choice(I used some more hot sauce, fresh herbs and a cashew cream as “cheese”!)
INSTRUCTIONS:
Start by cooking your pepper and onion over medium-high heat until they start to soften. About 5-7 minutes. Add in your ground beef, cumin, 2 tsp of chili powder, and cook until ground beef is no longer pink.
Drain the ground beef mixture and transfer to a food processor. Add in your can of pumpkin and blend for 1-2 minutes. Divide into 8 portions and set aside.
Blanch(Basically toss your collard greens into a pot of boiling water for 45 seconds, remove, and immediately dip into ice water) your collard greens, then lightly dry them off with a paper towel.
Preheat the oven to 375°F. Combine tomato sauce with a tablespoon of Siete hot sauce, 1 tsp of chili powder, and set aside.
Fill each collard green longways with a portion of your ground beef mixture and roll into an enchilada! Transfer enchiladas into a 9x13 baking dish, and smother with your spicy tomato sauce! Cover baking dish with foil and bake for 40 minutes!
Top with your favorite Whole30 Friendly toppings and dig in!