Enchiladas

2 servings

40 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 567.5
• Proteins: 29g
• Fats: 14.1g
• Carbohydrates: 87.2g

Ingredients

• Tomato puree: 500 ml
• Sweet pepper: 1 pc
• Onion: 1 head
• Celery stalk: 2 stem
• Mixture of herbs: 1 tbsp
• Chili pepper: to taste
• Canned corn: 1 jar
• Beans: 400 g
• Spinach: 200 g
• Avocado: 1 pc
• Lime: 0.5 pc
• Garlic: 2 clove
• Spices: to taste

Cooking steps

1. Sauce: finely chop the vegetables, add crushed tomatoes, spices, and mix. Place two-thirds of the sauce at the bottom of the dish.

   Required ingredients:

   • Tomato puree: 500 ml
   • Sweet pepper: 1 piece
   • Onion: 1 head
   • Celery stalk: 2 stems
   • Mixture of herbs: 1 tablespoon
   • Chili pepper:  to taste
   • Spices:  to taste

2. Filling: chop spinach, slice avocado, squeeze juice from lime and zest it, chop or crush garlic. Mix all ingredients together. Wrap the filling in tortillas, place in a dish with sauce, cover with remaining sauce. Optionally sprinkle with seeds, nuts, herbs and/or avocado.

   Required ingredients:

   • Spinach: 200 g
   • Avocado: 1 piece
   • Lime: 0.5 piece
   • Garlic: 2 cloves
   • Spices:  to taste

3. Cover the dish with a lid or foil and place it in a preheated oven (180 degrees) for 30 minutes.