Enchiladas
2 servings
40 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
CaloriesProteinsFatsCarbohydrates
567.5
kcal29g
grams14.1g
grams87.2g
gramsTomato 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
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
- 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.
- 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.