Enchiladas

• 12 taco size original tortillas (Cassavaberry)

• 3 ½ cups, ¼ inch diced sweet potatoes, steamed
• 1 - 14 ounce can jackfruit (Native Forest), rinsed & drained

• 1 batch enchilada sauce
  • 4 c veggie broth (Bonafide Provisions)
  • ½ cup red chile powder, (Fernandez chile rojo)
  • 2 teaspoons ground cumin
  • 1 ½ teaspoon salt
  • 4 teaspoons garlic powder
  • 1 teaspoon ground chipotle (Simply Organic)
  • pinch of cinnamon
  • pinch of coconut sugar

• ½ cup water plus ¼ c cassava flour (Otto's or Bob's Red Mill), whisked together until smooth and pourable.

• • Optional: sliced avocado and chopped cilantro

In a medium-sized saucepan, add veggie broth and heat it over medium-high heat. Whisk in all the spices except for the water and cassava flour. Once the mixture is boiling, whisk in the water and cassava flour mixture. Continue whisking until the sauce thickens. Remove the saucepan from the heat and set the sauce aside.

Preheat a skillet over medium heat. Add the drained jackfruit and break it up into small pieces using a spoon or spatula. Pan-fry the jackfruit for about 4 minutes, then remove it from the heat and set it aside.

In a medium-large bowl, combine the steamed sweet potatoes and the pan-fried jackfruit. Pour in 1 cup of enchilada sauce and mix everything well.

Prepare a 9x13-inch and an 8x8-inch pan. Spread a little bit of enchilada sauce on the bottom of each pan to prevent the tortillas from sticking.

Scoop about 1/3 cup of the sweet potato filling and place it in the center line of a tortilla. Roll up the tortilla and place it seam side down in the pan. Repeat this process until the pans are filled, with 4 tortillas fitting in the small pan and 8 in the large pan.

Pour the remaining enchilada sauce over the top of the filled tortillas. Spread the sauce evenly to cover all the tortillas.

Bake the enchiladas at 350°F for 30 minutes. Once baked, serve and enjoy! Optionally, garnish with sliced avocado and cilantro on top before serving.