Ingredients:
- 1 ½ tablespoons of chili powder
- ½ cup of flour
- 1 cup vegetable broth
- 3 cups of pureed tomatoes
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 2 teaspoons garlic powder
- Tortillas
- 3 cups of cauliflower sauce (check out the last recipe on how to make)
- 3 cups of kale or spinach
- 3 tablespoons taco seasoning
- 1 zucchini, chopped
- 1 tomato, chopped
Directions:
- Add olive oil to a pan on a stove over low heat
- Add the chili powder
- Add the flour and stir until lightly browned
- Add the vegetable broth
- Add the pureed tomatoes and stir well
- You can add a little more vegetable broth if the sauce is too thick
- Add the garlic powder
- Add the cumin
- Add the onion powder
- Simmer for about 10 minutes until you get a slightly thickened consistency
- Set the enchilada sauce aside for now
- Stir fry the zucchini and tomato
- Add the taco seasoning
- Add the cauliflower sauce then lower the heat
- Add the kale blend
- Cook a few minutes until kale is tender
- Spoon some of the vegetable mixture onto a tortilla
- Roll up the tortilla and put in a baking dish
- Repeat until you fill the baking dish
- Spread the sauce over the tortillas
- Bake at 400 degrees for 10-15 minutes
- Sprinkle some chopped cilantro on top and serve
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