Raw Nori & Collard Green Enchiladas

Total time: 30 minutes

Serves: Makes 4 enchiladas


2 collard green leaves
2 nori seaweed sheets
*Variation: Use a brown rice tortilla instead or in addition to the above.

1 cup cashews, brazil or macademia nuts or sunflower seeds or a mixture of any (soaked 4-6 hours or overnight)
Juice of 1/2 lemon
2 Tablespoons nutritional yeast
1 clove garlic
1/4 cup chopped onion
1/2 teaspoon sea salt
1/2 jalapeno pepper, seeded and chopped

Enchilada Sauce
2 1/2 cup chopped roma tomatoes
5 sundried tomatoes, dry-packed (soaked in hot water for 5 minutes to re-hydrate)
1/2 teaspoon sea salt
1 Tablespoon red pepper flakes

Filling (any amounts of these)
onion, chopped
olives, chopped
corn, (Organic)


1. For the cheese, add all ingredients to a food processor and process until smooth, scraping the sides down with a spatula as necessary. Set aside.
2. For the sauce, add all ingredients to a high-speed blender and blend until smooth. Set aside.
3. To assemble, lay collard green leaves and nori sheets down on a cutting board or other flat surface. Spread the cheese evenly across leaves/ nori sheets. Add as many fillings as you like and roll up, burrito style.
4. Put on 2-4 plates and pour enchilada sauce over them. Garnish with extra fillings and enjoy!


  • good source of antioxidants, lycopene
  • good source of iodine
  • source of fiber
  • heart-healthy
  • source of protein
  • vegan
  • gluten-free

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Emily Rose Shaw who is a Mentor for The Earth Diet Personalized Programs.

Photo thanks to Emily © 2013.

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved

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Liana Werner-Gray