Enchiladas with Mexican Red Sauce


All Organic of course

  • 3x Courgettes, sliced into strips with mandolin
  • 1 Cup Walnuts oaked overnight
  • 1 Cup Almonds soaked overnight
  • 1 Cup Pine Nuts
  • Tamari to taste
  • ½ Cup Tomatoes, seeded & died
  • ½ Cup Corn kernels/ or celery
  • ¼ Cup Spring Onions, diced
  • Squeeze of lime juice
  • 3 x Tablespoon. Coriander Leaves, chopped
  • 1 x Tablespoon. Cumin, ground
  • 1.5 x Tablespoon. Chilli Powder


Blend walnuts, almonds & pine nuts.

Hand mix remaining ingredients into a bowl.

On a 4inch slice of courgette sheet, place a line of pate mixture, roll gently until enchilada is sealed.

Place on dehydrator sheet & dehydrate for 2-4hrs

Serve with Mexi tomato sauce, sour cream (page 59)