Enchiladas Nopalitos {vegan, whole food}

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I fell in love with an enchilada recently. And I immediately went out to buy the main ingredient–nopalitos–to try making it at home for myself. Cactus enchiladas…who knew they were so incredible? Yes, it sounds weird. But they are a wonderful treat and a great change of pace from my usual potato, cheese or vegetable enchiladas. I found the best traditional enchiladas nopalitos on the vegetarian menu at my new favorite Mexican restaurant near my mom’s house, Real Jalisco (in Blue Springs, Mo.) The place is awesome and the enchiladas are the awesomest. Yum. Here’s my attempt to recreate them.

Enchiladas Nopalitos

Ingredients

• 1 red onion, chopped
• 1 yellow onion, chopped
• 2 cups nopalitos (cactus) pieces, jarred
• 1 head garlic
• 1 jalapeno, sliced
• 2 tomatoes, chopped
• olive oil
• kosher salt
• taco seasoning
• tomato paste
• spinach, steamed (optional)
• 8 tortillas
• vegan cheese (optional)

Method

Saute vegetables in olive oil. Add seasoning, tomato paste and spinach, to taste. Wrap in tortillas and top with cheese, if desired.

[amd-zlrecipe-recipe:10]

Recipe Source: VeggieConverter.com

The Results

Wow. These are fantastic. I absolutely love nopalitos. I only recently tried them at that yummy Mexican restaurant near my Mom’s house.  And I can’t imagine what I’ve done without them all my life. Delicious! The kids thought this was a bit too spicy (probably should’ve nixed the jalapenos for them).

This post is shared with Real Food Wednesday, Whole Food Wednesdays, What’s Cooking Wednesday, Works for me Wednesday, These Chicks Cooked and Bake with Bizzy, Hearth and Soul Hop.

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