Tortilla Enchiladas (Vegan or Meat Option)

Tortilla Enchiladas (Vegan or Meat Option)

INGREDIENTS

Cassava tortillas:

3/4 cup Thrive Fields Cassava Flour (3 oz, 3/16 of 16 oz pack)

1/2 cup water 1 Tbsp olive oil Pinch of salt

Filling (choose one):

1 1/2 cups black beans + 1/2 cup corn

OR 1 lb cooked shredded chicken Sauce:

1 1/2 cups tomato sauce 1 tsp cumin

1/2 tsp garlic powder 1/2 tsp chili powder Salt to taste

DIRECTION

  1. Mix cassava flour, water, oil, and salt into a dough. Divide into 6 balls, roll into thin circles.

  2. Cook each on a dry skillet over medium heat for 1–2 minutes per side.

  3. Combine tomato sauce with spices in a saucepan. Simmer 5 minutes.

  4. Fill each tortilla with beans or chicken.

  5. Roll up and place in a baking dish seam side down. Cover with sauce.

  6. Bake at 375 °F (190 °C) for 20 minutes.

  7. Serve hot with avocado or cilantro.

 

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