Pregnancy Friendly Dairy Free Beef Enchiladas
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Learn more →Ingredients
4 servings
For the red chile sauce
- 2 tbsp olive oil, divided
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- ¼ tsp smoked paprika
- 2 tbsp tomato paste
- 2 cups low-sodium chicken broth
- salt and pepper, to taste
For the filling
- 1 lb ground beef (80/20)
- ½ medium white onion, finely diced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp garlic powder
- salt and pepper, to taste
For the enchiladas
- 8 corn tortillas (6-inch)
- 1 cup dairy free cheese, shredded
For serving
- 2 green onions, thinly sliced (optional)
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with a drizzle of olive oil and set aside.
- 2
Heat 1 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the diced onion (for the sauce) and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook until fragrant, about 1 minute.
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