Chef Wendell: Sweet taste of summer health
INDIANAPOLIS (WISH) – Peach enchiladas are fast, easy and a flavorful summertime dessert.
Stone fruits have been shown to ward off diseases such as diabetes, obesity, cancer, metabolic syndrome and heart disease.
- 1 pound fresh peaches, washed, pitted, and chopped coarsely
- Juice of one lemon
- 6, eight inch tortilla shells
- 1 cup real maple syrup
- 1 tsp. vanilla extract
- 1 tsp. cinnamon
- 1 tsp. black pepper
- Toasted coconut flakes
- ¼ cup coconut oil
- ½ cup coconut or date sugar
- ½ cup chopped walnuts
- Fresh mint leaves
- Preheat oven to 350
- In a sauté pan, warm the coconut oil, maple syrup, vanilla and black pepper. Do not boil, but keep warm. Add coconut or date sugar to the mixture.
- In a separate bowl, toss the chopped peaches in lemon juice and cinnamon then divide the sweet and juicy mix evenly between the six wraps.
- Roll up tortillas and place seam side down on lightly coconut-oiled eight inch by eight inch baking pan.
- Bake in preheated oven for 10 minutes.
- To serve: Pour sauce evenly over tortillas and then sprinkle with walnuts, extra cinnamon and mint leaves.
- Cut in half to serve.