Paleo Enchiladas

Paleo Enchiladas

This delicious enchilada recipe is easily adapted to become vegan. Simply exchange the turkey mince for textured soy protein, lentils, beans, or legumes. Either way, these enchiladas will quickly become a family favourite.

Paleo Enchiladas

Meat Sauce

  • 200 grams Turkey Breast Mince
  • 140 gram Tub Tomato Paste ((we use Leggos))
  • 3 tubs Water (using above empty tub)
  • 1 Carrot, finely grated
  • 6 Mini Roma Tomatoes, halved
  • 2 handfuls Baby Spinach
  • 2 tsp Arrowroot Flour ((sifted in))
  • 1/4 tsp Cumin
  • 1/4 tsp Turmeric
  • 1/2 tsp Paprika
  • 1 tsp Pink Himalayan Salt ((or to taste))
  • 1 tsp Oregano ((we use Masterfoods))
  • 1 tsp Basil ((we use Msterfoods))
  • Black Pepper to taste

Vegan Cheese Sauce

  • 120 ml Unsweetened Almond Milk ((or dairy-free milk of choice))
  • 6 tsp Nutritional Yeast
  • Dash Salt
  • Dash Basil
  • 1 tsp Arrowroot Flour ((sifted in))

Wraps

  • 6 Gluten-free multigrain wraps ((we use BFree))

Meat Sauce

  1. Preheat your oven to 180° Celsius

  2. Heat a medium-sized pot on medium-high heat and add your mince with about 30ml of water.

  3. Using a spatula or spoon break up your mince and stir it as it begins to cook. (Depending on how lean your mince is it should go white or brown when cooked).

  4. Once your mince is cooked turn down the heat to low & mix in your grated carrot and sliced tomatoes.

  5. Once combined, add in the tomato paste and then fill the tub with water and add x 2-3.

  6. Grab your handfuls of baby spinach and rip them up with your hands then stir in.

  7. Add all your herbs and spices and stir.

  8. Sift in Arrowroot and stir, making sure there are no lumps

  9. Turn off your stove, leaving the pot on the heat, and place the lid on as you prepare the Vegan Cheese Sauce.

Vegan Cheese Sauce

  1. Make your Vegan Cheese Sauce using the microwave and the ingredients listed above, You can find the details of how to make this sauce here

Assembling Enchiladas

  1. Place the wrap in one hand and make a wide taco shape, then using a tablespoon add 3 spoons of the sauce to the centre of the wrap.

  2. Fold 1 side of the wrap over the center and roll it up.

  3. Place in a baking dish with the end that will unroll against the side of the dish.

  4. Repeat with the remaining 5 wraps and press each one against the other with the unrolling side against the previous one.

  5. If you still have a little sauce left drizzle it over the enchiladas (if you don’t it doesn’t matter).

  6. If you still have a little sauce left drizzle it over the enchiladas (if you don’t it doesn’t matter).

  7. Place in the oven for 15-20 minutes

  8. Remove from the oven and serve.

I use my own Vegan Cheese Sauce however My Life Bio cheese is my go-to vegan cheese.

 

Vegan option – To replace the turkey mince you can use textured vegetable protein, a vegan mince substitute, tofu, beans, or legumes.

 

To serve more people you can simply just use more mince, tomato paste, additional seasoning & wraps.

 

Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 months. (I doubt there will be any though as these are delicious).

 

You can reheat leftovers in the microwave or oven

Enjoy.

LGxx