Preheat your oven to 375°F (190°C) to ensure an even baking temperature.

In your skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and sauté for about 8–10 minutes until browned.

Add a little more olive oil if needed, then toss in the diced onion, bell pepper, and spinach. Sauté for about 5–7 minutes.

Return the cooked ground beef to the skillet with the sautéed vegetables. Drizzle in gluten-free enchilada sauce and stir for 2–3 minutes.

Take a Siete almond flour tortilla, spoon the beef and veggie filling onto the center, sprinkle with shredded Mexican cheese, then roll it up.

Pour remaining gluten-free enchilada sauce evenly over the top and sprinkle any remaining cheese on top.

Place your baking dish in the preheated oven and bake for approximately 30 minutes.

Remove from the oven, cool for a few minutes, and top each serving with fresh pico de gallo or guacamole.