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Vegan Enchiladas with Cabbage "tortillas"
Vegan enchiladas!
Started with sauteed (in coconut oil) veggies, beans & grains including onions, carrots, zucchini, sweet potato, garbanzo beans, barley, quinoa, brown rice & flax seed. Boil cabbage leaves for just about a minute & stuff them with the veggie mixture. Roll them up and cover them in an organic enchilada sauce. Bake on 350 degrees for 10 minutes. The creamy sauce on top was made with plain coconut yogurt, minced garlic, cilantro & lemon juice!
