I love a veggie enchilada, and for this tangy and creamy recipe, I decided to use collard greens in place of corn tortillas to add a little leafy green booster. I was quite pleased with the result, although my family said they still prefer an authentic fresh corn tortilla to my collard. So feel free to substitute your favorite gluten free tortilla, and this recipe will still be just as yummy. (My family also added shredded monterey jack cheese to theirs for a non-vegan cheesy enchilada.)
For the filling, I used creamy avocados (no surprise there), pine nuts (for a cheesy flavor), green chiles, and marinated artichoke hearts. Artichoke hearts are a great food for detoxing. They’re liver healers and protectors according to Anne Louise Gittleman. They contain powerful flavonoids, which are antioxidants that protect the liver cells and tissue. Artichokes also help you better secrete bile, so you can digest and assimilate fats more efficiently. I love them marinated, as the tangy flavor is great for adding to salads, wraps, and omelets or to top flax crackers for a quick snack.
Are you looking for a simple, healthy meal with an impressive presentation to make for your family on Valentine’s Day? Make it a Tex Mex night with these artichoke and avocado vegan enchiladas.
- 8 collard green leaves
- 1 can green chile enchilada sauce
- 2 avocados (pitted, skin removed, and cubed)
- 1 can marinated artichoke hearts, chopped
- 1 tablespoon of artichoke heart marinade
- ¼ cup green chiles
- ¼ cup pine nuts
- ½ teaspoon garlic powder
- 1 teaspoon cumin
- Preheat the oven to 350 degrees.
- Steam collard greens for 8 - 10 minutes, so they're soft enough to roll.
- While the collards are steaming, mix together the avocado, artichoke hearts, marinade, green chiles, pine nuts, garlic powder, and cumin and set aside.
- Pour the enchilada sauce in a bowl, dredge a collard green leaf through the sauce so it is completely coated.
- Fill the leaf with a large spoonful of avocado mixture, roll it up tight, and place it in a 9x13 baking pan.
- Repeat with the remaining 7 collard green leaves.
- Drizzle the remaining enchilada sauce over the top.
- Bake for 30 minutes.
- Top with any remaining avocado mixture before serving.