Kale Enchilada With Persimmon & Salsa

Kale Enchilada With Persimmon and Salsa

Everyone loves Mexican food, but the challenge is to find a healthy, vegan version that is still delicious.  This Kale Enchilada With Persimmon recipe can be made with sautéed jackfruit and kale, or just as a mixed vegetable enchilada with persimmon and salsa.  The sweetness of the persimmon makes it sweet and the salsa adds the spice–a perfect combo!

Kale Enchilada With Persimmon & Salsa

Ingredients

  • 1 can organic jackfruit
  • 4 cloves garlic, minced
  • 6 cups of kale or spinach
  • 1 cup green onions
  • 2 cups shredded zucchini or squash
  • 2 persimmons, sliced
  • 1 tsp sea salt
  • 1 cup vegan white cheese
  • 2 cups salsa
  • 12 corn tortillas
  • 1/4 cup of crushed blue corn tortilla chips

Instructions

  1. Saute jackfruit, green onions and garlic in olive oil. Add sea salt.
  2. Lay out 12 corn tortillas, and layer as follow:
  3. jackfruit/onion mix
  4. kale or spinach
  5. zucchini/squash
  6. slice of persimmon
  7. cheese
  8. Roll tortilla and place in baking pan. Complete remaining enchiladas. Pour salsa on top and cover enchiladas.
  9. Cover wit foil, and bake at 375 for 45 minutes.
  10. Sprinkle with crushed blue corn tortilla chips and serve.
http://greenschemetv.net/2017/02/kale-enchilada-persimmon-salsa/

Kale Enchilada With Persimmon and Salsa
Kale Enchilada With Persimmon and Salsa
Kale Enchilada With Persimmon and Salsa
Kale Enchilada With Persimmon and Salsa
Kale Enchilada With Persimmon and Salsa
Kale Enchilada With Persimmon and Salsa

Other delicious main course meals like Kale Enchilada With Persimmon that you might enjoy:

Jackfruit Taco Salad

Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus

Raw Basil Pistachio Pesto Zucchini Lasagna

Thai Vegetable and Noodle Stir-fry

Vegetable Buddha Bowl For One

Quinoa Potato Corn Scramble With Grilled Pepper Chile Sauce

Tofu Cauliflower Kale Tacos With Lemon Mint Creme

Hearty Provencal Vegetable Soup With Pesto

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