“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