Preheat your oven to 375°F (190°C). Gather your cookware including a large skillet and a baking dish.

In your skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook for about 6-8 minutes, until browned. Remove and set aside.

Add the remaining olive oil to the skillet. Sauté diced onion, bell pepper, and spinach for about 5-7 minutes until softened.

Incorporate the cooked ground beef back into the skillet, sprinkle in your spices, and drizzle with enchilada sauce. Cook for another 2-3 minutes.

Lay each Siete almond flour tortilla flat. Spoon a portion of the beef and vegetable mixture onto each tortilla and sprinkle with shredded cheese. Roll up and place seam-side down in the baking dish.

Pour remaining enchilada sauce over the tortillas and add the rest of the shredded cheese on top.

Bake in the preheated oven for 30 minutes until the cheese layer is bubbly and lightly golden.

Let the enchiladas cool briefly before serving. Top with fresh pico de gallo and guacamole.