Slice onion and bell pepper in ½-inch thick slices.
Remove the meat from its packaging and season both sides with the oregano, paprika, garlic and salt.
Place the roast in the InstantPot. Toss in the peppers and onions.Pour ½ cup of enchilada sauce over the meat.Close and select the “Meat/Stew” setting (an automatic 45 minutes).
Break the meat apart with a spoon.
Lay one tortilla in the casserole dish.Scoop a portion of the meat and veggies into the middle of the tortilla. Roll the tortilla away from you into a burrito (open sides are OK).Make sure it's seam side down and push it to the far end of the dish.Repeat with the remaining 7 burritos.
Pour remaining sauce from InstantPot over the burritos. You may pour the remaining sauce from the can if you like (already included in nutrition count).
Top the burritos with cheese.
Place the dish in the middle of the oven and broil on high for 3 to 5 minutes, or until cheese is bubbly.
If you don't have a pressure cooker, you can cook the meat and veggies in a pot with lid on the stove for 2 to 3 hours. You'll have to check it occasionally to add broth or water so it doesn't dry out.Optionally, swap the green enchilada sauce for red enchilada sauce or salsa verde.Use any low carb tortilla you like or corn tortilla. Using taco size tortillas is important because of the carb count and the proportion of filling to tortilla.Consider adding more peppers or other veggies to increase the carbs a bit.To reduce the fat, remove any visible fat from the roast and/or use less cheese.