I’ve modified my enchilada recipe to work within my anti-inflammatory lifestyle. These were so delicious and totally on the program! Personalize with your choice of toppings and sides. Serves 2.
1 Tbsp avocado oil
2 garlic cloves, chopped
1 small brown onion, chopped
1 jalapeño, deseeded and diced
1lb grass-fed 80/20 ground beef (sub 24oz bag cauliflower rice for a vegan alternative)
JF Universal Salt
1 head of cabbage, blanched (sub flour or grain-free tortillas)
2 sweet potatoes, peeled & chopped (sub squash)
Dairy-free Colby-Jack cheese, shredded (I like Violife)
Olives, sliced (optional)
JF Simple Enchilada Sauce:
¼ cup avocado oil
2 Tbsp almond flour (I like Bob’s Red Mill)
¼ cup chili powder
1 (8oz) can organic tomato sauce
1½ cup water
¼ tsp ground cumin
¼ tsp garlic powder
¼ tsp onion powder
JF Universal Salt, to taste
Green onion, chopped
Plain coconut yogurt (I like Culina)
JF Simple Enchilada Sauce
Over medium heat, warm the avocado oil, almond flour, and chili powder in a medium-sized skillet. Carefully stir in the tomato sauce. Add the cumin, garlic powder, onion powder, JF Universal Salt, and water, incorporating well. Cook for approximately 10 minutes.
In a large pan warm the avocado oil and begin to sauté your garlic, onion, and jalapeño, allowing them to soften over the heat. When the onion becomes slightly translucent add the meat, breaking it down as it cooks. Season with JF Universal Salt and black pepper. Don’t rush the cooking process, allow the meat to brown and lightly crisp.
Preheat the oven to 375°. Place your peeled and chopped sweet potatoes on a baking sheet. Coat well with avocado oil, season with JF Universal Salt and black pepper. Roast for about 20 minutes, until tender. When done, mash them with the back of a fork until even throughout, and fold them into the meat.
Slice the end off your cabbage and gently remove each leaf one by one. These will act as our tortillas. Once removed, bring a large pot of water to a boil and submerge each leaf until just pliable. Use your judgment - you don't want them too soft. When done, douse in an ice bath to cool down.
Preheat the oven to 350°. Generously coat the base of a large baking dish with my JF Simple Enchilada Sauce. Assemble each enchilada on your cabbage wraps, layering in more sauce, the meat and sweet potato mixture, dairy-free cheese, and vegetables of your choice. Roll as you would a burrito and line them to fit your baking dish. Ladle over more sauce to your preference and top with extra cheese. Bake for about 30 minutes, until the cheese has melted throughout.
Top with green onion, cilantro, avocado, olives, plain coconut yogurt, and enjoy warm!