Every time I return to Nashville to visit family and friends, I make sure to go to one of my favorite restaurants, Cantina Laredo. Although they have many tempting options on their menu, I always order the same thing:
a margarita avocado enchiladas. I love this dish so much that I decided to make a copycat (but healthier) version.
Unlike the restaurant version, my enchiladas contain no cheese or oil, and are wrapped in a multigrain and flax wrap (Rudi’s brand) rather than a white flour tortilla. I also garnished mine with a thin version of my original cashew creme instead of sour cream. My version is also slightly less spicy because I used my roasted tomatillo salsa, which I made to my desired spiciness level.
I love avocado so much that I pretty much eat it in some form every day. It contains lots of great vitamins and minerals, fiber, and healthful fats. These enchiladas would be perfect with seasoned black beans or a fresh jicama slaw. This dish is so colorful and delicious, I wish I could eat it every week!
- 2 large handfuls of raw spinach (about 2 oz)
- 3/4 cup red cabbage, sliced very thin
- 4 artichoke hearts (canned), quartered
- 1 large, ripe avocado, sliced
- 1 lime
- Sea salt, to taste
- 2 large tortillas, preferably multigrain
- Roasted tomatillo salsa, or store-bought salsa verde
- Optional garnish: fresh cilantro, thin version of my cashew cream
- Preheat oven to 375 degrees F. Spread about 1/2 cup salsa in the bottom of a large, oven-safe casserole dish.
- In one medium pot, steam cabbage and spinach until wilted (about 5 minutes). Season with salt.
- Place first tortilla in dish with salsa and coat entire underneath with the salsa. Arrange half of the spinach and cabbage in a line in the center of the tortilla. Spread out half of the artichokes on top of the spinach and cabbage, add half of the sliced avocado, and squeeze a generous amount of lime juice over the filling (see photo).
- Roll up the filling with the tortilla, adding salsa as needed to get the top flap to stay down. Repeat process with second tortilla to make second enchilada. Add more salsa to tops of enchiladas so there are no dry spots.
- Cover dish with foil (to prevent drying) and bake for 20 minutes.
- Garnish with cashew creme sauce and cilantro and serve hot.