This enchilada sauce… Can we talk about it for a minute? It’s completely vegan, paleo, gluten-free and dairy-free [insert other dietary need here]. And it’s totally my new favorite.
I mean, I would love to dive into a giant vat of this sauce.
But not literally because that would be messy, a little excessive, and probably would burn me.
You get what I mean though. Its. That. Good. I will forever and always make extra of it so that I can pour it on everything else I eat…
I was never a believer in “fake” versions of things like tortillas, noodles and the like. I always see recipes for things like lasagna and enchiladas made with zucchini or something instead of the noodle or tortilla and just kept scrolling. But then I got a hankering for Mexican while on Whole30 and my every other night go-to of burrito bowls just wasn’t cutting it anymore. I needed variety. Enter: zucchini as a tortilla.
This totally rocked my world. Full disclosure: I think I would still prefer an actual tortilla, but these were super good and totally fulfilled my craving (plus sneaking in extra veggies is always a plus)! The key is using a mandoline slicer to slice those zucchini thiiiiiiiiiin thin thin. This is vital. Also, make sure to cook them long enough so the zucchini actually get soft and start to melt into the sauce (like regular tortillas).
And definitely make sure you bathe it all in that delicious sauce.
[cooked-recipe id=”1534″]
