Kale Enchilada With Persimmon & Salsa
Kale Enchilada With Persimmon & Salsa. Sweet, spicy, yum. Vegan, gluten free, dairy free.
Servings 6 -8 servings
Calories 296kcal
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.
