Beef Zucchini Enchiladas

Ingredients:

• 2 medium zucchinis (sliced lengthwise into thin strips)
• 1 lb (450g) ground beef
• 1/2 cup onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• Salt & pepper (to taste)
• 1 cup sugar-free enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• 2 tbsp olive oil
• 1/4 cup fresh cilantro (chopped, for garnish)
• Sour cream & avocado (for serving)

Instructions:

1. Prepare the zucchini:
   • Preheat the oven to 375°F (190°C).
   • Use a mandoline or sharp knife to slice the zucchinis into thin strips.
   • Lay them on a paper towel and sprinkle with a little salt to draw out moisture. Let sit for 10 minutes, then pat dry.
2. Cook the beef filling:
   • Heat olive oil in a pan over medium heat.
   • Add onions and sauté until soft, then add garlic.
   • Add ground beef and cook until browned. Drain excess fat if needed.
   • Stir in chili powder, cumin, paprika, salt, and pepper.
   • Pour in 1/2 cup enchilada sauce, mix well, and let it simmer for 2 minutes. Remove from heat.
3. Assemble the enchiladas:
   • Lay 3 zucchini strips slightly overlapping to create a “tortilla.”
   • Spoon some beef mixture onto one end and roll it up tightly.
   • Place seam-side down in a baking dish. Repeat with the remaining zucchini and beef.
4. Bake:
   • Pour the remaining enchilada sauce over the rolls.
   • Sprinkle cheese generously on top.
   • Bake for 20 minutes or until the cheese is melted and bubbly.
5. Serve:
   • Garnish with fresh cilantro and serve with sour cream & avocado on the side.