Enchiladas
2 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories567.5kcal
Proteins29grams
Fats14.1grams
Carbohydrates87.2grams
Tomato puree
500
ml
Bell pepper
1
pc
Onion
1
head
Celery stalk
2
stem
Mixed dried herbs
1
tbsp
Chili pepper
to taste
Canned sweetcorn
1
jar
Beans
400
g
Spinach
200
g
Avocado
1
pc
Lime
0.5
pc
Garlic
2
clove
Spices
to taste
1
Sauce: finely chop the vegetables, add crushed tomatoes, spices, and mix. Place two-thirds of the sauce at the bottom of the dish.
- Tomato puree: 500 ml
- Bell pepper: 1 piece
- Onion: 1 head
- Celery stalk: 2 stems
- Mixed dried 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.
- 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.
