Recipe created by Moriah Sawtelle from ellefait.com
7-8 Sana Foods Original Coconut Flour Tortillas
1 tbsp coconut oil
1 clove garlic, minced
1/4 cup red onion, diced
1 cup chopped spinach
1 can artichoke hearts, drained
1/2 tsp cumin
1/2 tsp paprika
2 cups salsa verde
1/4 cup cilantro
For topping: avocado, jalapeño, sliced radish, and cilantro
Preheat oven to 350 F.
Place coconut oil in a medium skillet over medium heat and add in garlic and onion. Saute for 3-4 minutes, then add in spinach and stir to wilt. Remove from heat and add to a bowl along with artichoke hearts, 1 cup of salsa, cumin, and cilantro. Stir to combine.
To stuff the enchiladas, place a large spoonful of the artichoke mixture into each tortilla, roll, and then place in a casserole dish with the seam-side facing down.
Pour the remaining salsa over the enchiladas, then bake for 20 minutes, or until golden brown on top.
Let cool for about 5 minutes and then garnish with avocado, jalapeño, sliced radish, and cilantro. Enjoy!