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5 from 7 votes

Beef Enchilada Bake with Cilantro Avocado Cream Sauce (Paleo, Whole30)

Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Servings: 8 servings
Author: Amy Rains

Ingredients

For the Bake:

  • 1 large butternut squash skinned and diced into cubes
  • 2 large poblano peppers cut into small pieces
  • 3 tbsp avocado oil
  • 1 tsp salt
  • 1.5 lbs ground beef
  • 3 tbsp avocado oil or olive oil

For the Enchilada Sauce:

  • 1 tbsp arrowroot starch
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp chipotle powder optional
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 large clove garlic crushed
  • 2 tbsp tomato paste
  • 2 tbsp apple cider vinegar
  • 1.5 cups chicken or vegetable broth

For the Avocado Sauce:

  • 1 avocado
  • 2 cloves of garlic
  • 2 tbsp apple cider vinegar
  • ½ cup olive oil
  • ¼ cup pepitas pumpkin seeds
  • 1 tsp cumin
  • ¼ cup lime juice
  • ¼ cup chopped fresh cilantro
  • 1/3 cup water
  • 1/2 tsp salt + more to taste

Instructions

  • Preheat your oven to 400 degrees. Grease a 9x13 casserole dish, and butternut squash and poblano pepper. Lightly brush 1-2 tbsp avocado oil or olive oil over veggies. Sprinkle with salt. Bring to oven and bake for 25-30 minutes or until veggies are softened and lightly golden. Remove from oven.
  • Meanwhile, make the ground beef in a large saucepan. Heat to medium high heat, add a tbsp of oil. Cook the beef stirring frequently until no longer pink. Set aside.
  • While beef is cooking, make your enchilada sauce. Mix together arrowroot, chili powder, cumin, chipotle powder (if using), onion powder and salt. In a small saucepan, heat oil over medium high heat. Add garlic and saute 1-2 mins until fragrant. Turn heat down to medium low. Add spice mixture to the pan to form a paste. Now stir in broth, vinegar, and tomato paste. Heat to medium high and whisk while the sauce begins to thicken. Reduce heat once again, continuing to whisk for another 3-4 minutes. Set aside.
  • Remove vegetables from the oven. Top vegetables with beef and enchilada sauce and mix well. Return back to the oven, lowering to 375. Bake for 10 mins.
  • Now make the avocado cilantro sauce. Combine the ingredients into a food processor or blender. Blend until smooth.
  • Remove enchilada bake from the oven. Let cool for a few minutes. Top with avocado sauce, fresh cilantro, and any other desired toppings. Serve hot.

Nutrition

Calories: 550kcal | Carbohydrates: 19g | Protein: 18g | Fat: 46g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 877mg | Potassium: 887mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10874IU | Vitamin C: 53mg | Calcium: 83mg | Iron: 4mg