To sautee heart of palm:
2 14 oz cans/jars of Heart of Palm
2 tbsp butter or vegan butter
zest of one lemon
2 tsp of lemon juice
1 tbsp vegan fish sauce
To sautee ground beef filling:
1 pound vegan ground beef
1 tbsp fajita seasoning
For Sour Cream Sauce:
4 tbsp of butter or vegan butter
1/4 C flour
15 oz veggie or vegan chicken stock
1 tsp salt
1 C vegan sour cream
For Red Sauce:
2 15 oz cans of red enchilada sauce
10 oz vegan fiesta blend cheese (shreds that can melt)
7 oz vegan jack cheese (shreds that can melt)
16 flour tortillas, divided between two pans
Preheat oven to 375 degrees.
Heat a sauté pan over medium high heat.
Separate the outer, harder shell of the heart of palm and place it in a food processor. Pulse a few times in the food processor to keep the heart of palm chunky. Shred the inner, softer portion by hand.
Melt butter in the hot sauté pan and add the heart of palm in an even layer. Let this sit for about 5 minutes to brown.
Once the heart of palm begins to brown, add the zest of one lemon, fish sauce, and lemon juice. Mix the heart of palm and once the fish sauce smell cooks off, add the heart of palm to a bowl and set aside.
Give the pan a good wipe and add the vegan ground beef. Break the ground beef up. Cook through for about 5-7 minutes. Add fajita seasoning and mix. Once the ground beef begins to crisp, add to a bowl and set aside.
To make the sour cream sauce, place a skillet over medium high heat. Add 4 tablespoons of butter and once melted, add flour and whisk. Cook the roux for 1-2 minutes. Add broth and continue to whisk until the sauce thickens, about 3 minutes. Once thick, add salt and vegan sour cream. Whisk until smooth and cut the heat.
To assemble the “beef” enchiladas, set up an assembly line of tortillas, ground “beef”, and vegan fiesta blend cheese shreds. Add about a ¼ cup of ground beef to a tortilla, sprinkle with cheese, roll the tortilla up on a flat surface, and transfer to a 9x13 baking pan. Repeat until all the ground beef ingredients have been used, about 8 enchiladas worth. Top with red enchilada sauce. Top the pan of enchiladas with more vegan fiesta blend cheese shreds.
To assemble the “crab” enchiladas, set up an assembly line of tortillas, heart of palm crab meat, and vegan jack cheese shreds. Add about a ¼ cup of heart of palm to a tortilla, sprinkle with cheese, roll the tortilla up on a flat surface, and transfer to a 9x13 baking pan. Repeat until all the heart of palm ingredients have been used, about 8 enchiladas worth. Top with the sour cream sauce.
Place both pans of enchiladas in the oven and bake for 20-25 minutes.
Remove from the oven and let sit for about 10 minutes.
Serve with rice, salad, or any side you prefer (avoid beans! Beans ain’t bottom friendly). Bottoms up!