Guatemalan Enchiladas (The "Paleo" Version)

I bought some beets last week from the Farmer's market and decided to try making one of my favorite Guatemalan recipes passed down to me from my lovely Guatemalan mamacita...the number one "Chapina".    However, my mom's recipe usually uses canned vegetables. I have altered her recipe and used all fresh vegetables and a few frozen veggies I already had.    The non-Paleo version consists of a deep fried corn tortilla that is layered with lettuce, meat, the beet salad, a homemade tomatoe salsa, and white Spanish cheese.  Being the good Paleo girl that I'm trying to be...I have left the non-Paleo ingredients out and made a few substitutions either because I didn't have mom's ingredients or because they weren't Paleo.  Hope my Chapina mother approves. Buen
Provecho!

Ingredients for Curtido Rojo:
4 fresh beets (boiled and peeled)
2 carrots (peeled, boiled, and chopped into squares)
1/2 head cabbage (shred, then boil in water for 2 minutes)
1/2 bag frozen green beans (thawed out and cooked for a few minutes)
1/4 bag frozen peas (thawed out and cooked for a few minutes)
1/2 onion (finely chopped - leave raw)
1/2 cup Apple Cider vinegar
sea salt & black pepper
handful fresh cilantro (chopped)
dried oregano

other ingredients:
hard boiled eggs
lettuce leaves
ground beef (prepare as you would for tacos) I used Penzeys taco seasoning and a capful of cumin
handful raw cashews (grated using cheese grater) - this is my cheese substitute

For salad: allow all vegetables to cool off (store in fridge for few minutes).  Then, combine all veggies in a large bowl, and mix together well. Add vinegar, oregano, salt and pepper to taste.

To prepare: layer a lettuce leaf first on plate, Then add scoopful of taco meat, beet salad, sprinkle with cashew cheese, and top with sliced boiled eggs.