Enchilada

4 Jan

For Tortilla, puree together and place on TexFlex sheets and dehydrate until dry (flipping halfway through):

4 cups spinach

2 bananas

Enough water to make a soup like consistency

 

For Rice, process in food processor:

½ head of cauliflower

 

For Guacamole, process together:

1 teaspoon sea salt

1 garlic clove

1 jalapeno, seeded

Juice of 1 lime

2 avocados

Fold in:

1 tomato, diced

 

Top tortillas with some cauliflower rice, guacamole and:

Cilantro

Scallions

Nutritional Yeast, optional

 

Roll and serve.

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4 Responses to “Enchilada”

  1. Wendy August 10, 2011 at 12:22 am #

    Hi! When preparing the tortilla – how thick do you spread the mixture? What temperature do you dehydrate them on. I have an Excallibur dehydrator and wasn’t sure how warm and for how long I should expect to dehydrate them. Thank you!

    • Carissa Leventis-Cox August 10, 2011 at 6:42 am #

      About 1/4″. You can either set the temp at 150f for 2 hours then decrease heat to 105F. If it is dry enough, you can flip it now and place it on the mesh screen directly for another few hours. Or, you can dehydrate @ 105F for 4-6 hours and flip if dry and place directly on the mesh screen and continue to dehydrate for another few hours. Let me know how it goes. Hope you like it!

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