Vegetarian Enchiladas

Name: Vegetarian Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 110 g Onions; 4.0 g Garlic; 7.0 g Chili; 200 g Capsicum; 225 g Zucchini; 285 g Canned corn; 250 g Canned kidney beans; 13.5 g Canola oil; 400 g Tomatoes; 1.4 g Dried thyme; 1.0 g Oregano; 2.5 g Paprika; 1.0 g Cumin; 12.5 g Coriander; Cayenne pepper; Salt; 4.5 g Oil; 320 g Flour tortillas; 150 g Sour cream; 80.0 g Grated swiss cheese

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A delicious and healthy Mexican dish that is perfect for lunch or dinner. The dish consists of tortillas that are filled with a mixture of sautéed vegetables including onions, fresh chili, bell peppers, zucchini and tomatoes along with corn and kidney beans. The tortillas are then rolled up tightly, covered with sour cream and cheese and baked in the oven until the cheese is melted and bubbly. The result is a flavorful and satisfying meal that is sure to please vegetarians and non-vegetarians alike.

Category: Mains

Source: www.eatbetter.de

Equipment

	Saucepan
	Casserole dish

Ingredients

	Onions
	Garlic
	Chili
	Capsicum
	Zucchini
	Canned corn
	Canned kidney beans
	Canola oil
	Tomatoes
	Dried thyme
	Oregano
	Paprika
	Cumin
	Coriander
	Cayenne pepper
	Salt
	Oil
	Flour tortillas
	Sour cream
	Grated swiss cheese

Instructions

Peel the onion and finely dice. Peel the garlic clove and chop finely. Cut the chili pepper in half lengthwise with a sharp knife and remove the seeds. Halve the bell pepper, remove the seeds and wash. Cut into small cubes. Wash zucchini lengthwise, cut in half and dice. Drain the corn and kidney beans in a sieve.

Heat rapeseed oil in a non-stick frying pan. Fry the onion cubes in it for 2-3 minutes over medium heat. Add garlic and chili and sauté for 1-2 minutes. Then add bell bell pepper and zucchini cubes and sauté for 2-3 minutes. Pour the strained tomatoes, add the thyme, oregano, paprika and cumin. Add corn and beans and simmer everything on low heat for about 10 minutes.

Rinse cilantro and shake dry, then chop finely. Set aside some for garnish and fold the remaining cilantro into the vegetable mixture. Season with cayenne pepper and a little iodized salt.

Preheat oven to 200°C (convection oven: 180°C). Brush a baking dish with oil. Fill the wheat flour tortillas with the vegetable mixture fold them sideways and roll them up with the seam down side by side in the baking dish. Spread sour cream on top of enchiladas smooth sprinkle grated cheese on top. Bake in oven until cheese is nice and crispy, about 20 minutes. Sprinkle enchiladas with remaining cilantro to serve.