With the move in full swing and limited time to cook, I made one of my favorite recipes to give us some much needed energy.

What is the magical food?

ENCHILADAS of course!!!!! 😍😍😍😍😍

This simple recipe only requires you to stove top fry or oven bake the beef and then oven bake the whole thing together.

Start to finish it took me 30 minutes and 12-15 of that is in the oven.


*Whatever you want to stuff in the enchalada/ burrito at this point. πŸ˜‚πŸ˜‚πŸ˜‚

1.) meat – I used 1.5 pounds of grassfed beef

2.) avocado oil (any will do but no the specific heat points for your oil) and cooked on a medium to low setting

3.) Aztec sea salt

4.) garlic

5.) paprika – all of these are just a little bit.

6.) diced Shitake mushrooms


Cook the beef until it’s to your desired DONENESS — med raw, well done etc. but also remember it is going into the oven for a few minutes.


Now grab your tortillas or wraps and start stuffing!

1.) wraps

I use gluten free brown rice wraps for this occasion but they tend to fall apart very easily so watch about trying to overstuff them. Β (As noted in the big pic at the top.)

2.) spinach

3.) mixed bell peppers

4.) anything else you want πŸ˜πŸ‘


Roll up the wrap and place into an oven safe dish.

From here once all of the enchiladas are in you need to cover with cheese and

bake on 325 until the cheese is melted.

Anywhere from 8-12 minutes usually.


Once cooled you can plate it and cover it with all of your toppings.

1.) 2 tbsp hot salsa

2.) 2 tbsp organic Greek yogurt plain (sour cream sub)

3.) 1/4 avocado


There it is!

If you try it and like it or hate it… let us know.

Now get moving and keep moving!

Leave a Reply