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

Kale Enchilada With Persimmon & Salsa. Sweet, spicy, yum. Vegan, gluten free, dairy free.
Course Main Course
Cuisine American
Keyword enchilada, kale, persimmon
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 -8 servings
Calories 296kcal
Author Alkaline Recipes

Ingredients

  • 1 can organic jackfruit
  • 4 cloves garlic minced
  • 6 cups spinach or greens
  • 1 cup green onions
  • 2 cups shredded zucchini or squash
  • 2 persimmons sliced
  • 1 teaspoon sea salt
  • 1 cup vegan white cheese
  • 2 cups salsa
  • 12 corn tortillas
  • ¼ cup of crushed blue corn tortilla chips

Instructions

  • Saute jackfruit, green onions and garlic in olive oil. Add sea salt.
  • Lay out 12 corn tortillas, and layer as follow:
  • jackfruit/onion mix
  • kale or spinach
  • zucchini/squash
  • slice of persimmon
  • cheese
  • Roll tortilla and place in baking pan. Complete remaining enchiladas. Pour salsa on top and cover enchiladas.
  • Cover wit foil, and bake at 375 for 45 minutes.
  • Sprinkle with crushed blue corn tortilla chips and serve.

Nutrition

Serving: 1g | Calories: 296kcal