Paleo Cheese Sauce Recipe

[Serves 2]

for the tortillas:

3/4 Cup Otto's Naturals Cassava Flour

1/4 Tsp Salt

2 Tbsp Olive Oil

1/3 Cup Warm Water

Whisk ingredients together to form dough, kneading until smooth. Divide into 6 even dough balls and roll between parchment paper until thin. Heat in non-stick skillet over medium high heat until air bubbles form and then flip

For the enchilada sauce:

1 (15 oz) Can Tomato Sauce

1.5 Cups Vegetable Broth

1/2 Tsp Salt

1/4 Tsp Oregano

1/4 Tsp Cumin

1/4 Tsp Garlic Powder

1/4 Tsp Onion Powder

2 Tsp Chili Powder

Mix ingredients together in saucepan until smooth. Bring sauce to a boil, reduce heat to low and simmer for 10 minutes

For the enchiladas:

1 (15 oz) Can Black Beans

12 oz Frozen Spinach

10 oz. Frozen Corn

6 Scallions

9 oz. Spicy Nacho Dip

Pre-heat oven to 350 degrees. In a large bowl, combine black beans, frozen spinach, frozen corn and 1 cup Nacho Cheesy Sauce. Spoon mixture into the center of each tortilla, roll them up and arrange in baking dish. Pour enchilada sauce over the top of all enchiladas and drizzle with 3 oz. Spicy Nacho Dip. Bake for 15 minutes, remove and top with remaining Spicy Nacho Dip and chopped scallions.