01February
Easy Cherry Pie Enchiladas
Sooo cool thing about these cherry pie enchiladas are that they kind of happened by accident, LOL. I originally meant to create mini cherry pies, but the shells broke on me so I had to improvise, and it was an amazing mistake! Did I mention these are vegan, refined sugar free and absolutely AMAZING?
Cherry Pie Enchiladas Specifics
As I mentioned, this recipe is EASY, so you don’t need a ton of things, but let’s go ahead and break down what you do need for the cherry pie enchiladas:
- Tortillas: Of course! I opted to use the Siete Almond Flour Tortillas, which worked wonderfully and had a hint of sweetness to them, but you can use any that you prefer.
- Cherrys: Again, DUH, lol! I recommend using frozen organic cherries, but I’ve used fresh as well. If you opt to go the fresh route, be prepared to remove the pit from each cherry!
- The Sweetness: As I mentioned, this recipe is refined sugar free, but we do use a hint of maple syrup, as well as granulated monk fruit or erythritol.
- Thickener: To give the cherry filling a gooey texture, I used a combination of chia seeds and tapioca flour/starch.
- Oil: I used an avocado oil SPRAY for this recipe, which makes it much easier to coat the tortillas, but it’s not required, however much less messy and recommended!
If you’re looking for some more easy dessert recipes, check out my almond butter chocolate chunk cookies or Pineapple Nice Cream.
Lots of Love! x
xx
Alysia (Purely) Pope
Easy Cherry Pie Enchiladas
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Ingredients
- 8 grain free tortillas
- 2 1/4 c dark sweet cherries, frozen or fresh, pitted, stems removed
- 1 tbsp vegan butter, ghee or coconut oil
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- 2 tbsp tapioca starch or flour
- ~2 tbsp c granulated monk fruit or erythritol sweetener
- Avocado oil spray
Instructions
It’s pie time!
- Preheat oven to 350.
- Prepare your cherry filling by adding the butter to a non-stick skillet on medium heat.
- Once melted, add in cherries and maple syrup. Gradually mash the cherries until they soften.
- After about 5-7 minutes, add in the chia seeds and tapioca starch, turn heat to low and mix consistently.
- Once the filling gets ‘gooey’ and changes texture, turn heat off and set filling to the side.
- Prepare a large baking dish by spraying with avocado oil.
- Next, spray the inside of one tortilla with one layer of avocado oil, then sprinkle the monk fruit or erythritol sweetener (about 1/4 tsp). Add in 1/8 of the cherry filling, roll and place enchilada in the baking dish.
- Repeat the above step until all tortillas are rolled. Then, spray all of the enchiladas with another layer of avocado oil spray, and sprinkle with the remaining monk fruit/erythritol.
- Finally, spread the remaining 1/4 c of cherries on top of the enchiladas and bake for about 10 minutes.
- Turn oven to broil and allow to crisp for 1-2 minutes, but watch carefully so they don’t brown.
- Enjoy with a dairy free whipped cream or ice cream!
Easy Cherry Pie Enchiladas
Print This
Ingredients
- 8 grain free tortillas
- 2 1/4 c dark sweet cherries, frozen or fresh, pitted, stems removed
- 1 tbsp vegan butter, ghee or coconut oil
- 2 tbsp maple syrup
- 1 tbsp chia seeds
- 2 tbsp tapioca starch or flour
- ~2 tbsp c granulated monk fruit or erythritol sweetener
- Avocado oil spray
Instructions
It’s pie time!
- Preheat oven to 350.
- Prepare your cherry filling by adding the butter to a non-stick skillet on medium heat.
- Once melted, add in cherries and maple syrup. Gradually mash the cherries until they soften.
- After about 5-7 minutes, add in the chia seeds and tapioca starch, turn heat to low and mix consistently.
- Once the filling gets ‘gooey’ and changes texture, turn heat off and set filling to the side.
- Prepare a large baking dish by spraying with avocado oil.
- Next, spray the inside of one tortilla with one layer of avocado oil, then sprinkle the monk fruit or erythritol sweetener (about 1/4 tsp). Add in 1/8 of the cherry filling, roll and place enchilada in the baking dish.
- Repeat the above step until all tortillas are rolled. Then, spray all of the enchiladas with another layer of avocado oil spray, and sprinkle with the remaining monk fruit/erythritol.
- Finally, spread the remaining 1/4 c of cherries on top of the enchiladas and bake for about 10 minutes.
- Turn oven to broil and allow to crisp for 1-2 minutes, but watch carefully so they don’t brown.
- Enjoy with a dairy free whipped cream or ice cream!
