Enchilada Verdura
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 large wheat tortilla (s)
- 1 small zucchini
- 2 bell peppers, red and yellow
- 1 small eggplant (s)
- 1 can tomato (s), with juice
- 1 cup crème fraîche or sour cream
- 1 bag cheese, grated
- 1 small Can corn
- 1 can kidney beans
- 2 tomato (s), fresh
- salt and pepper
- Chilli, ground or fresh
- possibly fat for the mold
Print Recipe
Pin Recipe Instructions
- Wash the vegetables and cut them into cubes. Fry in oil in a large pan, season with salt and pepper.
- Put the canned tomatoes in a saucepan and mash them into small pieces with a wooden spoon. Be careful, it can splash! Season with salt, pepper and some chilli. Bring to the boil and remove from the stove.
- Place the wheat tortillas on a plate and fill the middle with the fried vegetables. Spread a little tomato sauce on top, top with sour cream or crème fraîche and cheese if you like and roll up the wheat tortillas. Do not pack too full, otherwise you will no longer be able to close them!
- Place in a fire-proof, possibly lightly greased dish. When all the rolls are in the pan, brush with sour cream or crème fraîche and tomato sauce so that they do not dry out during baking. Finally sprinkle with cheese. Bake for 15 - 20 minutes at 200 ° C top / bottom heat.
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