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VEGGIE ENCHILADAS
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-
1 zucchini,
in pieces
- 1 onion, chopped
- 1 red
pepper, chopped
- 2 cans red beans, drained
(or homemade)
- 2 garlic cloves, minced
- 1 can
corn, drained
- 1 jar
mild salsa
- 1 cup
broth
- 6/8 flour Mexican tortillas
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-
a bunch of fresh coriander, chopped
-
shredded cheese
-
olive oil
Heat
olive oil and add
zucchini, onion and red pepper until tender.
Stir in corn and garlic.
Mash
the red beans blending
with broth until smooth.
Add Cayenne pepper
to your taste.
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Mix the
vegetables with red
beans and stir in the coriander.
Preheat oven to 180 C.
Spoon
the center of the
tortilla with this mixture, sprinkle some cheese
and fold the sides of the
tortilla over filling.
Spread some salsa on the
bottom of a ceramic baking dish, place
enchiladas (open side down), spoon the
remaining salsa over the
enchiladas and sprinkle with cheese. Bake 20 min.
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► Tip:
You can fill the
enchiladas with meat and chicken.
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Print version of this recipe |
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