About the Recipe
Ingredients
5 x High protein 'be free' wraps, or make your own/whatever wraps you please.
Filling
3 cups of fresh spinach
2 garlic cloves, finely chopped
1 tbs fresh lime or lemon juice
1 can of black beans, drained and rinsed
1 cup of diced zucchini
Sauce
2 tbs of GF flour (almond meal, tapioca)
1 tsp cacao powder
1 tsp hot or mild chilli sauce (to taste/optional)
2 tsp ground cumin
2 tsp garlic or onion powder
2 cups vegetable broth (watch for salt!)
1 can of tinned tomatoes (you can puree before if you like)/400ml passata
Preparation
Filling
Lightly sauté the spinach and garlic for a few minutes in the citrus juice until the spinach is wilted
Add to a large bowl with the other ingredients.
Sit aside and prepare the sauce.
Sauce
Whisk the flour, cacao and spices without heat in pan (Thermo speed 3)
Add 1/4 cup of the vegetable broth and stir into a paste (Thermo speed 3)
Slowly add the remaining broth and bring to the boil (Thermo speed 1, 120 degrees, 5 mins)
Add the tomatoes and cook for about 5 minutes until sauce reduces slightly (Thermo speed 1, 120 degrees, 5 mins).
Assembly
Assemble the enchiladas by oiling a casserole dish with olive or coconut oil.
Add 3/4 of the sauce to the bottom of the dish
Dip one wrap in the sauce, place on a plate, add 1/5 of the filling and wrap.
Place the wrap in the dish bottom side up. Repeat with all other wraps.
Place any left over filling and sauce over the enchiladas.Â
Top with cashew cheese/cheese and/or nutritional yeast.
Bake on 220 degrees for 25 minutes.
Serve with greens, coleslaw and/or home made potato chips! YUMMO!