Enchiladas

This recipe is very much inspired by the Norwegian vegetarian enthusiast Hanne Lene's recipe for "Enchiladas with spinach, artichoke and applause" (@hannelenesvegetar on Instagram). We have made small adjustments to the recipe so that the result is low FODMAP. The recipe serves 4 people.

Sauce

• 5 dl water
• 1 vegetable stock cube or 1 tablespoon stock (search in the app for alternatives that are low FODMAP)
• 5 tablespoons of tomato puree
• 1–3 tablespoons chili spice to taste
• 2 teaspoons cumin
• 1 ½ tsp dried oregano
• 3 tsp low FODMAP garlic powder
• 1 tablespoon soy sauce or tamari
• 1 teaspoon lime juice or apple cider vinegar

Filling

• 2 tbsp olive oil
• 1 teaspoon of salt
• 1 box of tinned artichoke hearts, each cut into 4-6 pieces
  (Canned artichoke hearts is low to 50g, which is about 1/5 of a regular can. Moderate amount is 70g, which is about 1/3 of a can. If you are sensitive to fructose; use the whole can minus one artichoke heart to be within the amount limit for one serving. Rinse off the water before use, as FODMAPs are in the brine!)
• 200 g fresh spinach, coarsely chopped
• 200g edamame beans
  (found in the freezer and is as low as 90g). Alternatively, you can also use 160g canned black beans (low at 40g) or kidney beans (low at 86 g).
• ½ dl coconut cream / crème fraîche
• Black pepper
• 4 teaspoons low FODMAP garlic powder (can be omitted if you don't have any)
• 2 teaspoons of low FODMAP onion powder (can be replaced with 2-3 stalks of spring onion. Only use the green part)

Guacamole

• 2 avocados
• 1 lime juice only
• 2–3 slices of pickled jalapeño or 1 tsp cayenne pepper / chili spice
• 1 handful fresh coriander
• salt
• lactose-free sour cream (can be omitted, but means that you can eat a little more than if you only use avocado)

Fresh salad

Use what you have, for example:

• Lettuce leaves
• Paprika
• Cucumber
• Corn

You'll also need:

• 6 tortilla chips (search the app for types that are low FODMAP)
• fresh coriander to taste
• 2 ½ dl grated cheese for topping
• lactose-free sour cream (can be omitted)

Instructions:

• Place the edamame beans on kitchen paper to thaw.
• Then start with the sauce: Mix all the ingredients except lime/vinegar in a suitable saucepan, mix everything well with a whisk and simmer for 10-15 minutes while you prepare the filling.
• Set the oven to 200 °C. Prepare all the ingredients for the filling.
• Heat oil on medium-high heat in a wide saucepan. Add the artichoke pieces and a couple of handfuls of spinach. When the spinach has wilted, add more spinach until everything is in the pot and well mixed. Stir until there is no more moisture in the pot.
• Mix in spring onions and/or garlic seasoning.
• Remove the pan from the heat, stir in the edamame beans and coconut cream (the thick part of the coconut milk). Season with salt and pepper.
• Stir in vinegar or lime when the sauce is ready, and if necessary add more chilli or salt to taste.
• Pour most of the sauce into an ovenproof dish that can fit 6 filled tortillas. Tilt the dish slightly back and forth so that the sauce is distributed over the entire bottom. Keep a little of the sauce for use on top of the enchiladas.
• Fill the tortillas and roll them. Leave approx. 2 cm on each side without filling. Then place the finished roll with the joint down in the dish. Do the same with the rest of the tortillas. Then pour the rest of the sauce over the center of the tortillas, but leave a couple of cm of the ends dry. (This is so that the enchiladas don't get completely wet.)
• Sprinkle cheese on top and bake for 20 minutes in the middle of the oven, possibly a little more if the cheese is not golden.
• Then make the guacamole by putting all the ingredients in a food processor or using an immersion blender. Taste for desired strength with jalapeños, or fresh chili if you don't have pickled jalapeños.
• Make a simple salad.
• Let the enchiladas rest for 10 minutes before serving. Then sprinkle over chopped coriander and serve.

TIP: You can also use other vegetables in the filling, for example we made this dish with some red cabbage and carrot that we had lying around. You can also replace all/parts of the spinach with kale.