“Vegan Enchiladas”
My son has been gravitating to vegan dishes, but still indulges on a good piece of organic protein now and again. So, this recipe is dedicated to him and is my first success with my creative-vegan-side I didn’t even know existed, YES!
Ingredients: (serves 2-4)
2 (7.9 oz cans) organic, young Jackfruit, rinsed, drained and shredded OR 1 can Jackfruit prepared and one can low-sodium organic black beans
1 tsp. organic tomato powder
4 gloves garlic, minced
1 small, organic yellow onion, finely chopped
1 small, organic bell pepper, finely chopped or hardier variety of pepper if preferred
1 tsp. organic cumin powder
½-1 tsp. organic chili powder
½ tsp. organic celery seed
1 tsp. organic curry powder
1 cup grated, aged nut cheese
6 cassava flour tortillas
6 oz. favorite, organic, vegan enchilada sauce
Preheat oven to 350 degrees
Lightly oil small casserole dish with avocado oil and set aside
In large bowl, mix together prepared Jackfruit, tomato powder, garlic, onion, pepper, & seasonings…be sure to thoroughly mix all ingredients together
On gas burner with flame on low, heat a single tortilla until starts to bubble, flip and flame second side
Place tortilla into casserole dish, add 1/6 of prepared Jackfruit mix & 1-2 tsp. nut cheese roll into tube and repeat for total of six tortillas and line up in dish as seen in picture
Evenly pour sauce over rolled enchiladas and sprinkle with remaining nut cheese
Place prepared dish into pre-heated oven & bake for 30-35 minutes
Garnish with fresh, organic herb of your choice!
YOUR HEALTH PLATE COACH – Rita
