I'm always on the fence on whether or not to use vegan cheese. The nutrition facts just are not great for most options on the market. Tonight, I went with a vegetarian version of this originally meat filled dish. At least I saved a chicken, right? And I didn't use sour cream. Partial credit?
Source: The Salty Marshmallow | Serves: 4 | Time: 30 min
Changes: replaced chicken with jackfruit; replaced sour cream with avocado crema; used jalapeno cheddar cheese
5 soft taco size flour tortillas
3 cups deseeded and shredded young #jackfruit (canned in brine)
1 8 oz can enchilada sauce
⅓ cup #avocado crema (see ingredients below)
2 cups shredded jalapeno cheese
1 ripe avocado, pitted and peeled
1/4 cup or more plant based milk (I used coconut milk)
1 tbsp chopped fresh cilantro
1 tbsp lime juice
Additional avocado crema
Preheat the oven to 375F.
While you wait for the oven to heat, go ahead and blend all the avocado crema ingredients until smooth. Add more plant based milk if needed. You want it to have the consistency of sour cream.
Grease a 9 inch springform pan with non-stick cooking spray. My circular pan was too big, so I ended up making my square guy work
In a large bowl, mix together the shredded jackfruit, enchilada sauce, and 1/3 cup avocado crema.
Place one tortilla in the bottom of the prepared pan and top with a layer of the jackfruit mixture followed by some of the shredded cheese.
Repeat the layers four more times, ending with cheese.
Bake in preheated oven for 20-25 minutes until hot and bubbly.
Garnish with toppings as desired.
Food & Drink
2 cups of coffee
5 glasses of water
Smoothie with banana, peanut butter, kale, coconut yogurt, jackfruit and coconut milk
1 diet coke
3.5 mile walk
11/2 mile walk
13,979 total steps