Coconut Cheese Melt Enchilada

Coconut Cheese Melt Enchilada

Coconut Cheese Melt Enchilada


Side of Pinto Beans

Ingredients:

  • 2 cups beans, soaked overnight and rinsed
  • 3 teaspoon onion powder
  • 1 stalk celery
  • 2 tsp garlic powder
  • 2 teaspoon unrefined salt
  • 1 cup water


Directions:

  1. Place beans in a 2-quart saucepan and fill with water to one inch above the level of the beans.
  2. Blend onion, celery, and garlic with 1 cup of water and add to the saucepan.
  3. Cook until beans are soft, approximately 1 hour.
  4. Add salt and cook for 5 more minutes.

Enchilada Sauce

Ingredients:

  • 2 medium California pepper and rinsed
  • 1 teaspoon salt
  • 1 small clove garlic
  • 1 teaspoon onion powder
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano
  • Enough water to cover the peppers


Directions:

  1. Wash California peppers, remove seeds and veins, soak in hot water for at least 2 hours. Place the peppers in the blender. Add enough water to cover the pepper.
  2. Add other ingredients and blend until creamy
  3. Place the mixture in a saucepan. Bring to a boil and then lower heat and simmer for about 10 minutes


Coconut Cheese Melt

Ingredients:

 

  • 1 cup coconut milk
  • ¼ cup almonds, soaked overnight (using almonds seeds makes the cheese richer, but it is possible to make without it).
  • 2 tablespoons arrowroot powder
  • 1 small clove garlic
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 2 teaspoon lemon juice

Directions:

  1. Blend all the ingredients until creamy and pour into a small saucepan.
  2. Bring to a boil over low heat, stirring constantly.

Pin This Recipe:

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Comments

  • I made the coconut cheese melt and put it on a baked potato.
    It is delicious. Thanks for the recipe. Blessings, Mary

    Mary Caudle on

  • I saw you two on 3ABN and found it very interesting. I’m not sure I have an autoimmune problem but I suspect it. Is there a test I could take to find out? Thanks

    Denise Naustdal on

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