Chipotle Jackfruit Enchiladas with Cauliflower Rice
Ingredients
- 1/2 chopped yellow onion
- 3 minced garlic cloves
- 1 chopped red pepper
- 1 can chipotle peppers and adobo sauce
- 1 can jackfruit (drained, rinsed, patted dry, and pulled apart)
- 1 can black beans (rained and drained)
- 1 bunch chopped cilantro (plus more for garnish)
- a few big handfuls of spinach
- paprika
- cumin
- chili powder
- dried oregano
- salt and pepper
- @sietefoods almond flour or cashew flour tortillas
- @so_delicious cheddar jack dairy free cheese
- enchilada sauce
Cauliflower rice
- 3 C riced cauliflower
- 1/2 yellow onion diced
- 3 minced garlic cloves
- zest and juice of 1 lime
- 1 bunch chopped cilantro
- salt and pepper
Preparation
Sauté the first five ingredients in a cast iron skillet over medium heat. Season with spices.
Add spinach, cilantro, and black beans. Stir to combine.
Coat the bottom of a 9 x 13 inch baking dish with enchilada sauce. Fill each tortilla with the veggie mixture and place in the dish seam side down. Top with enchilada sauce.
Bake in a 350 degree oven for 15 minutes.
Remove from oven and top with shredded dairy-free cheese. Return to oven and bake for 5 more minutes.
Serve with a dollop of dairy-free yogurt, fresh cilantro, sliced tomatoes, and cilantro lime cauliflower rice.
Cauliflower rice
Sauté garlic, onion, and cauliflower in a cast iron skillet until tender. Add seasonings, lime juice and zest, and cilantro. Stir to combine and season to taste.
