Beef Enchiladas

Ingredients

• 2 lbs ground beef (83% lean)

• 2 bell peppers (orange and yellow), chopped

• 1 bag (12 oz) cauliflower rice

• 2 cups fresh spinach, chopped

• 1 diced onion

• Pink salt (to taste)

• Black pepper (to taste)

• Garlic powder (to taste)

• 16 oz canned tomato sauce (no sodium added preferred)

• 2 teaspoons pink salt (for the sauce)

• 2 teaspoons cumin

• 2 teaspoons chili powder

• Shredded cheddar cheese (about 8 to 12 oz)

• 12 Egglife wraps (or low-carb tortillas of choice)

• Avocado oil spray

Instructions

1. Preheat oven to 350°F (175°C) and spray a 9x13-inch baking dish with avocado oil.

2. In a large pot over medium heat, cook ground beef, bell peppers, cauliflower rice, spinach, and onion. Season twice with pink salt, black pepper, and garlic powder, stirring until beef is browned and veggies soften.

3. In a bowl, mix tomato sauce, 2 teaspoons pink salt, cumin, and chili powder to create the enchilada sauce.

4. Fill each Egglife wrap with beef mixture, a spoonful of sauce, and a pinch of cheddar cheese. Roll tightly and place seam-side down in the baking dish.

5. Drizzle remaining enchilada sauce over the top and sprinkle generously with remaining cheddar cheese.

6. Bake for 15 to 20 minutes until cheese is melted and bubbly. Cool slightly before serving.