I am enjoying experimenting with hearts of palm and found that they make an amazing taco meat replacement. Try these entirely, guilt-free enchiladas. Serves 2.

INGREDIENTS:

1 (14oz) can hearts of palm, finely chopped
½ white onion, chopped
1½Tbsp olive oil
½ tsp cumin
½ tsp chili powder
½ tsp onion powder
½ tsp garlic powder
¼ tsp oregano
½ tsp JF Spicy Salt
1 can enchilada sauce (I like Siete)
Grain-free tortillas 
Plant-based colby jack cheese (I like Violife)

TOPPINGS:

JF California Style Guacamole
JF Pico de Gallo
White onion, chopped
Cilantro, chopped
Radish, chopped

PROCESS:

Preheat. the oven to 350º. In a large pan on medium-high heat, drizzle the olive oil and sauté the hearts of palm and white onion. This will be your ‘taco meat’ to fill the enchiladas. Season with cumin, chili powder, onion powder, garlic powder, oregano, and JF Spicy Salt. Sauté until the onions are translucent and the ingredients are combined. In a large oven safe dish, pour a decent amount of the enchilada sauce to coat the bottom of the dish. Heat each tortilla on the stove, spread a little enchilada sauce on the tortilla, fill the tortilla with the hearts of palm and onion ‘taco meat’, and place some cheese on top. Roll the tortilla up and place it face down in the dish. Repeat until the dish is full. Pour the rest of enchilada sauce over the enchiladas. Top with cheese. Bake these until the cheese has melted. Garnish with your favorite toppings!