Mexican Cuisine. · Salads/ Recipes for the Calorie Conscious.

Vegetable Enchiladas.( Corn Tortilla rolled with filling baked in Chilli Pepper Sauce/ Tomato Salsa)

Ingredients:

1 Medium Onion sliced thin.

2 Carrots sliced thin.

1 Medium Bell Pepper.

2 Medium Zucchini.

1/2 Cup Corn.

1 Bunch Cilantro.

1/2 Cup Salsa.

1 Can of Chilli Enchilada Sauce./ Tomato Salsa.

8 Spinach Tortillas. (Plain ones can be used too)

Handful of Mexican Cheese.

2 Tsp Mexican Blend Seasoning.

Half  a Lemon`s Juice.

PREPARATION:

  • Slice all the veggies thin and place them on a greased tava . Sprinkle salt and pepper and mexican blend seasoning and mix in well.
  • We do this step instead of roasting in an oven as that might make the veggies soft, while we want to retain its crunchiness.
  • Roast  the carrots, zuchinni and the onions until they are brown and  carmelized and delicious.
  • Remove from tava  allow to cool and sprinkle chopped cilantro and  lemon juice.

  • Keep the greased baking pan ready and layer the base with the enchilada sauce / tomato salsa.
  • You can use the chilli sauce which is a light green colour, or as a variation you could use the store bought medium chunky salsa.
  • Now take all the tortillas and warm them on a tava like you would do a roti and set them aside.
  •  Take a tortilla, scoop out some guacamole and spread it all over the face of it.
  • This would serve as the base on which we would add the flavoured roasted veggies .

  • Scoop out the veggies – roasted onions, carrots, zuchinni, corn, cheese and cilantro on to the tortilla and tightly roll the tortilla and place it face down on the sauce in the pan.

  • Continue and finish with all the tortillas and place them one after the other in the pan.
  • Sprinkle some more cilantro over the rolled tortillas and pour out all the remaining salsa/ chilli sauce.
  • Add mexican cheese and some salsa and bake for 30 minutes until the tortillas are all cooked well and the cheese bubbles.

  • Serve hot with refried beans and guacamole.
  • I made Enchiladas with 8 tortillas and froze  three portions for lunch for TH.
  • Typically you could serve them one of them on a platter with the following sides:

Refried Beans.

Sour Cream.

Guacamole.

Shredded Lettuce.

Roasted Veggies.

  • This would make a filling meal by itself as it has a variety of ingredients with various textures. Your share of carbs, protein, and vitamins all in one go!
  • I made two batches – One with the chilli pepper sauce and the other with regular medium tomato salsa. Both had very different tastes and textures yet with all the gooodness rolled in one!

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