Recipe Directions
1. Blend all of the tortilla ingredients listed in a food processor until smooth.
2. Spread evenly (about 1/8” thick) onto a Teflex sheet on top of a mesh dehydrator screen and dehydrate at 105 degrees.
3. When tortillas are solid enough to turn (about 3 hours), flip onto mesh screen and dehydrate until other side is solid enough to lift (another 1-2 hours).
4. In a bowl, for the filling, combine 4 cups of veggies of your choice with 1/4 cup olive oil, dash of salt, dash of cumin, dash of chili powder. (Squeeze some lime over it- optional)
5. Let it marinate for half an hour. (I enjoy using red and yellow peppers, zucchini, 1 tablespoon of red onion, cilantro, and I also add lime juice).
6. Slice the tortilla in half so you have two large pieces. Place veggies in the middle in a long strip.
7. Put it back into the dehydrator for another 1-2 hours.
Marysia's Thoughts
By Marysia Delicious raw enchilada!
The tortilla has some sweetness due to orange juice, and it has that great corny taste and texture.
Marinate whatever veggies you like and enjoy this flavorful meal. Even my non raw hubby gobbled this down and kept asking for more!
Serve the enchilada with some avocado on the side!
The picture shows my enchilada served with a salad (with extra marinated veggies on top). I add golden raisins to my salad and this complements the sweetness of the tortilla very nicely!
I also drizzle my meal with some olive oil.
This is a modified version of Alissa Cohen’s recipe from her book “Living on Live Food”.
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Comments
Top voted
circleakitchen
Apr 11, 2010
When making raw tortillas frozen corn is almost essential. The texture using fresh is unpleasant. I have had good success using sundried fresh corn kernels that I then ground into a masa with a mortar and pestle. This is a lot of work but the results are very traditional and satisfying. Some companies blanch their corn while others don't Cascadian farms is one I know for sure does not blanch the corn.
jmasterson
Apr 10, 2010
wow this was soooo good!! I had been craving mexican and tried this and it totally hit the "spot" Thanks!!
goneraw
Apr 10, 2010
New on this site and coming from South Africa I cant find a dehydrator which seems to be needed for many of the recepies. Any suggestions?????
All
coreen
Jun 09, 2010
When you say "Let it marinate for .5 hour", do you mean Half an hour, or was the dot an accident and you mean 5 hours? Thanks ;) Great recipe!
Anne
Apr 19, 2010
This was by far the best recipe I have had yet! I haven't always been fond of cumin, so I was skeptical that the veggies would be spicy. Also I've never had a non-raw enchillada, so I had no idea what they were supposed to taste/look like. I wanted to take some for lunch the next day, so I put them in the dehydrator overnight, and then when I woke up in the night I flipped them. I marinated the veggies overnight too, and then in the morning I whipped them together and took them to school. After a long morning of learning, they totally revived my energy! The marinated veggies taste grilled and soft. I used frozen organic corn. I'm pretty sure the company does not blanch the corn, but it's still a lot healthier for me and the earth not to have used corn marinated in chemicals. And it's pretty cold up here, so the only corn here at the moment is imported from China or something.
Loved the sweetness and the extra marinated veggies on salad is a great tip--yum!
TomsMom
Apr 11, 2010
Cascadian Farms does indeed blanch their corn. I asked them and pressed hard for an answer since they enjoy hedging.
Marysia
Apr 11, 2010
*Jmasterson* I am so glad you dig it! It does satisfy mexican cravings as well as corn bread cravings due to the sweetness and the texture.
*circleakitchen* thanks a lot for the info! I was wondering about the difference and if I could find frozen, unblanched corn.
*goneraw* First off- welcome! I would check out the forums page, because ther is an ongoing conversation about dehydrators and if its worth getting one. You can always get one of the web, and although they do help satisfy the craving for cooked food (you can make cookies, breads and crackers), they are not nessisary and they drag out the detox process. Also, I have read that people usually rely on dehydrators as they are transitioning to raw foods, but after a while, they stop using them all together. Good luck! :)
circleakitchen
Apr 11, 2010
When making raw tortillas frozen corn is almost essential. The texture using fresh is unpleasant. I have had good success using sundried fresh corn kernels that I then ground into a masa with a mortar and pestle. This is a lot of work but the results are very traditional and satisfying. Some companies blanch their corn while others don't Cascadian farms is one I know for sure does not blanch the corn.
jessesixx
Apr 10, 2010
excalibur -has a 9 tray, or 5 tray-check ebay or google it-
goneraw
Apr 10, 2010
New on this site and coming from South Africa I cant find a dehydrator which seems to be needed for many of the recepies. Any suggestions?????
jmasterson
Apr 10, 2010
wow this was soooo good!! I had been craving mexican and tried this and it totally hit the "spot" Thanks!!
myrawlife
Apr 10, 2010
This looks so yummy! I can't wait to try this myself.
greenie
Apr 10, 2010
I've made tortillas with fresh corn and they turn out just fine.
Marysia
Apr 10, 2010
Give it a try and let me know what you think.... Alisa Cohen (author of the book where I got this recipe) highly discourages using fresh corn, she says the taste is not right. I was not aware that corn is always blanched before being frozen.. good to know! Thanks. And please do let me know how it works with fresh corn!
elizabethh
Apr 10, 2010
hey, looks good, except frozen corn is blanched before being frozen, so when i make this i will use fresh.
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