Fructose Free Pickled Jalapeño Beef Enchiladas with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the beef filling
- 1 lb ground beef (80/20)
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup pickled jalapeños, roughly chopped
- 2 tbsp pickled jalapeño brine (from the jar)
Ingredient noteThis recipe uses only a small amount of pickled jalapeno brine per serving, which keeps the fructose load low and makes it likely Low Fructose. If you prefer to always avoid pickled jalapeno brine, please tap it and change its rating to Red.
For the enchiladas
- 2 cups red enchilada sauce (store-bought or homemade), divided
- 12 corn tortillas (6-inch)
- 1 tbsp neutral oil (such as canola or vegetable oil)
- 2 cups shredded monterey jack cheese, divided
For the cilantro slaw
- 2 cups green cabbage, thinly shredded
- 1 cup red cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp mayonnaise
- 1 tsp honey
Chef's tipUse the same amount. Maple syrup is a little thinner and less sticky than honey. - ¼ tsp salt
- 2 scallions, thinly sliced (green parts only)
For serving
- sour cream, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- 2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no pink remains at the center, about 7–8 minutes. Drain off all but 1 tablespoon of fat.
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