VEGAN, GRAIN-FREE, DAIRY-FREE HEARTS OF PALM ENCHILADAS

VEGAN, GRAIN-FREE, DAIRY-FREE HEARTS OF PALM ENCHILADAS

I am enjoying experimenting with hearts of palm and found that they make an amazing taco meat replacement. Try these entirely, guilt-free enchiladas. Serves 2.

INGREDIENTS:

1 (14oz) can hearts of palm, finely chopped
1/2 white onion, chopped
1 1/2 Tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp oregano
1/2 tsp JF Spicy Salt
1 can of Siete enchilada sauce
Cassava and chia Siete tortillas
Violife Colby Jack cheese
 
Garnishes:
JF California Style Guacamole
JF Pico de Gallo
Chopped white onion
Chopped fresh cilantro
Chopped radish

PROCESS:

In a large pan on medium-high heat, drizzle the olive oil and sauté the hearts of palm and white onion. This will be your ‘taco meat’ to fill the enchiladas. Season with cumin, chili powder, onion powder, garlic powder, oregano, and JF Spicy Salt. Sauté until the onions are translucent and the ingredients are combined. In a large oven safe dish, pour a decent amount of the Siete enchilada sauce to coat the bottom of the dish. Heat each Siete tortilla, spread a little enchilada sauce on the tortilla, fill the tortilla with the hearts of palm and onion ‘taco meat’, and place some cheese on top. Roll the tortilla up and place it face down in the dish. Repeat until the dish is full. Pour the rest of enchilada sauce over the enchiladas. Top with cheese. Bake these at 350º until the cheese has melted. Garnish with your favorite Mexican night toppings!
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Jennifer Fisher Logo Placeholder
SHOP SIMILAR STYLES

FOR MORE INFORMATION PLEASE CALL


888.255.0640