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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
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
  • ΒΌ 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.