Cali-ladas
Homemade "bacon" crumbles, cherry tomatoes, avocado, spinach, and vegan ranch dressing — rolled up in gluten-free flour tortillas and topped with delicious cashew cheez sauce!
Servings 6 enchiladas
Ingredients
- 8 oz package tempeh (ensure gluten-free)
- 3/4 cup coconut aminos (if substituting tamari or soy sauce you will need to also add maple syrup, to taste)
- 1 1/2 tsp smoked paprika
- 6 gluten-free flour tortillas, or regular flour tortillas if gluten isn't an issue
- 2 small avocados (or 1 large), sliced
- 24 cherry tomatoes, halved
- 1 cup (approx.) fresh spinach
- 1/4 cup red onion, diced
- 1 cup (approx.) vegan ranch dressing either homemade or store-bought (for store-bought I like Follow Your Heart)
- Cashew Cheez Sauce
- 1/2 cup fresh salsa
- 2 green onions (greens only), chopped optional for serving
Instructions
- Steam the tempeh for 8 minutes. In a small to medium-sized bowl, whisk together the coconut aminos and smoked paprika. Once the tempeh is cool enough to touch, crumble the tempeh into the bowl with the marinade. Let the tempeh marinate for two hours.
- Make the Cashew Cheez Sauce and then stir the salsa into it.
- Heat a large skillet over medium heat and drizzle with a little oil. Using a slotted spoon, transfer the marinated tempeh to the skillet, be careful not to include too much of the marinade (a little is ok). Cook until the liquid is absorbed and the tempeh starts to brown. Remove from heat
- Preheat the oven to 350°F. Lightly oil an 8" x 8" baking dish and then spread the bottom of the dish with some of the cashew cheez/salsa mixture.
- One by one, assemble the Cali-ladas. Lay a tortilla in the baking dish and spread a little ranch dressing down the middle of it. Now add 1/6 of the tempeh, some avocado slices, cherry tomatoes, red onions, spinach leaves, and then drizzle over it with more ranch. Roll the tortilla up and repeat with the rest. If needed, secure with toothpicks (mine stay together fine without).
- Spread more of the cashew cheez/salsa mixture over the Cali-ladas. Spread it around the sides of the dish as well. Cover the dish with aluminum foil and place them in the oven for 30 minutes.
- Remove the Cali-ladas from the oven, and let cool for about 10 minutes.
- Either by using a saucepan on the stovetop or by using a bowl in the microwave, heat the remaining cheez sauce/salsa mixture. Drizzle more sauce over the Cali-ladas before serving. You can serve them onto plates first, or add the sauce while they're still in the baking dish. Top with green onions, if desired.
Notes
Enjoy any leftover Cashew Cheez Sauce warm with tortilla chips!