Vegan, Gluten Free, Soy Free Enchiladas

For the enchilada filling:

• 1/2 cup diced organic red onion
• 1 cup diced organic zucchini
• 1 tbsp. chopped garlic
• 1 tbsp. olive oil
• 1 tbsp. fresh lime juice
• 3 cups organic baby spinach, ends removed and roughly chopped
• 1 - 15 oz. can organic black beans, rinsed and drained
• 1 - 7 oz. can organic chopped green chiles
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• 5 slices (3.5 oz.) Violife smoked provolone, grated (or other GF, soy free, Vegan cheese)
• 1 package Mikey's Grain Free Tortillas - 8 count (or other GF, soy free, Vegan tortillas)

For the enchilada sauce:

• 2 tbsp. almond flour
• 1 tsp. unsweetened organic cocoa
• 2 tbsp. chili powder
• 1/2 tsp. cayenne pepper
• 1 tsp. marjoram
• 2 tsp. cumin
• 2 tsp. garlic powder
• 3 cups reduced sodium vegetable broth
• 1 - 15 oz. can organic tomato sauce

Heat a skillet over medium heat.  Add the oil and lime juice to the pan to warm.  Add the onion, zucchini and garlic to the pan and saute until starting to soften, about 4-5 minutes.  Add the spinach to the pan and cook until it is just wilted, about 1 minute.  Add the seasonings to the pan and stir to mix well. 

In a large bowl combine the beans, vegan cheese and diced green chiles.  

Add the zucchini, spinach mixture to this.  Set the bowl aside as you prepare the sauce.

Preheat oven to 350F.

In a large sauce pan, whisk together the almond flour, cocoa, and spices without turning on the heat. Add 1/4 cup of vegetable broth and stir into a paste. 

Slowly whisk in the remaining broth. Turn heat to medium and bring it to a boil and whisk in tomato sauce. Allow to simmer for about 5 minutes, until it thickens slightly to the consistency of tomato soup. Remove from heat and set aside. 

To assemble: Use a ladle to spread a small amount of the enchilada sauce in a baking dish.  Drop a tortilla into the pan with the sauce and allow it to get covered in sauce on both sides.  Transfer the sauced tortilla to the baking dish and scoop 1/8 of the zucchini mixture down the middle and roll it up keeping the seam side down in the dish.  

Continue with the remaining 7 tortillas, packing them in tightly together in the baking dish.  Pour 1 cup of sauce over the top. 

Pop in the oven, uncovered, for about 25 minutes, until the tortilla edges become crisp.

Allow enchiladas to cool slightly before serving.  

Yields 4 servings of 2 enchiladas each: 399 calories, 12g protein, 15g fiber, 30 net carbs per serving.  

Serve with the remaining warmed enchilada sauce and top with sliced black olives, diced green onions and avocado chunks.  Enjoy!