These enchiladas bring to the table, a fresh chili seasoning and the collard greens will impress you! The collard greens work perfectly as a substitute for tortillas, due to their sturdy leaves. The Tahini Sauce sprinkled on top also provides a nutty-creamy taste that will have your taste-buds dancing!
Let’s get started!
Serves: 2-3 people
Time: 60 minutes
Ground Beef Filling:
- 1 lb. of grass-fed ground beef
- 1/2 of green bell pepper, diced
- 1/2 of red or yellow bell pepper, diced
- 1/2 of yellow onion, diced
- 2 cloves of garlic, minced
- 1/2 tsp. of dried oregano
- 1/2 tsp. of cumin
- 1/2 tsp. of chili powder
- 1 tsp. of salt
- black pepper to taste
- Heat a large skillet over medium heat and add the ground beef. Break it up with a wooden spoon and cook until it starts browning.
- Add the bell peppers, onions, garlic, oregano, chili powder, cumin, salt, and black pepper.
- Allow to cook for about 5 minutes, stirring frequently. Once done, set aside while we prepare the collard greens.
- 8 large collard green leaves, stemmed
- Ground beef filling
- 1/2 tsp. of ground cumin
- 1/2 tsp. of ground coriander
- 1 1/2 tsp. of chili powder
- 1 can (16 ounces) of Whole 30 compliant tomato sauce (look for organic and no SUGAR)
- 2 tsp. of Red Dot Louisiana Hot Sauce
- 1/2 cup of Tahini Sauce
- 1/2 cup of chopped fresh cilantro
- Boil water in a large pot.
- While boiling, mix the tomato sauce, chili powder, cumin, coriander, and hot sauce in a medium bowl and set aside.
- Prepare a medium bowl filled with ice water for blanching the collard green leaves. Also set aside.
- Once the water is boiling, place 4 collard green leaves at a time and allow to cook for about 30 seconds. You do not want them to over cook and get soft.
- After 30 seconds, removed from the boiling water and dip in the ice water. Remove the leaves from the ice water and pat dry. Complete this process with the rest of the leaves.
- Grab your beef filling and blanched collard green leaves and start spooning the beef filling in the leaves. Roll the leaves up tight and place in a 9×13″ casserole dish, with the seam facing down.
- Next, grab 1 cup of the tomato sauce topping and drizzle over the enchiladas. (I set any extra sauce aside for a tomato base for my whole 30 pizza! 🙂 But you can use all of it!)
- Cover the dish with foil and allow to bake for 30 minutes.
- After cooking, remove the foil and sprinkle tahini sauce and cilantro over the top of the enchiladas. Serve, and enjoy!!