This burrito is made using a crunchy cabbage leaf, which is shaped like a bowl to hold all the fillings. An iceberg lettuce leaf will work well, too. For a softer shell that will soak up some of the Red Enchilada Sauce, replace the cabbage with one recipe of Tomato Wrapper (page 173) or Apple Crepes (page 69).
4 large green or red cabbage leaves
1 recipe of your favorite Basic Cheeze (page 103)
1 recipe Pico de Gallo (page 85)
1 recipe Taco Nut Meat (page 146)
1 recipe Red Enchilada Sauce (page 84)
Place one cabbage leaf on each of four serving dishes. Fill with Basic Cheeze, and top with Pico de Gallo and Taco Nut Meat.
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To serve, drizzle with a generous amount of Red Enchilada Sauce. Enjoy.
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Will keep for 1 day in the fridge.
CHEEZE ENCHILADA WITH RANCHERO AND MOLE SAUCE
MAKES 4 SERVINGS
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Enchiladas are traditionally made with corn tortillas that are rolled up with cheese inside, then topped with a red sauce and more cheese. In my recipe, a savory cheeze is wrapped inside a Tomato Wrapper or Apple Crepe, and topped with Red Enchilada Sauce and delicious, spicy Chocolate Mole Sauce.
2 recipes Tomato Wrapper (page 173) or Apple Crepes (page 69)
2 recipes Coconut Kefir Cheeze (page 106) or your favorite Basic Cheeze
(page 103)
1 recipe Red Enchilada Sauce (page 84)
1 recipe Chocolate Mole Sauce (page 177)
2 cups shredded iceberg lettuce
Take one wrapper and cover half of it with about 1/3 cup of cheeze. Then roll up and place the enchilada in a casserole pan. Continue until all eight wrappers are filled and rolled. Scoop the Red Enchilada Sauce on top of the enchiladas, and drizzle with Chocolate Mole Sauce.
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Serve with shredded iceberg lettuce.
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Will keep for 2 days in the fridge.
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SERVING SUGGESTION:
A quick wrapper substitute are sheets of nori. Just use instead of a dehydrated wrapper or crepe, in the same way. The crisp nori will get soft from the enchilada sauce and mole.
CHOCOLATE MOLE SAUCE
MAKES 1 CUP
This savory chocolate sauce will add a rich Mexican flavor to any dish. Top your enchiladas and nachos with this antioxidant-packed cacao sauce sweetened with low-calorie, low-glycemic agave syrup.
½ cup seeded and diced tomato
¼ cup olive oil
2 tablespoon cacao or cocoa powder
1 tablespoon agave syrup
1 teaspoon ground cinnamon
¼ teaspoon powdered dried chipotle
¼ teaspoon sea salt
2 tablespoons water, or as needed
Place all the ingredients in a high-speed blender and blend until smooth.
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Will keep for 3 days in the fridge.
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SERVING SUGGESTION:
Enjoy in South-of-the-Border Wraps (page 180), drizzle over your enchiladas, and serve as a dip for vegetables and chips.
TOMATO AND OLIVE QUESADILLAS WITH MANGO-CUCUMBER SALSA AND SOUR KREAM
MAKES 4 SERVINGS
Soft tortillas sandwich tomatoes and black olives in creamy Cheddar Cheeze Sauce, served with a tomato and also Mango-Cucumber Salsa and Sour Kream.