Enchiladas are a Mexican dish consisting of corn tortillas rolled around a filling and covered with a chili pepper sauce.
Sancocho is a hearty food from Colombia, Venezuela, and Panamá. It’s made up of yuca, potatoes, corn on the cob, plantains, cassava (yuca), beef, pork, chicken, or fish.
A vegetarian enchilada is a tortilla filled with vegetable
A vegetarian enchilada is a tortilla filled with vegetables and cooked in a sauce. It combines the freshness of salad with the softness of pasta while adding some spicy flavor to it all. It can be made ahead of time, stored in the fridge until use, and then baked just before serving, making it a great dish for all kinds of events.
Preparation of vegetarian enchiladas
A vegetarian enchilada is made with yellow corn tortillas and contains cheese, onions, bell peppers, and tomatoes. If desired, other vegetables can be used such as zucchini (courgettes), mushrooms, or spinach. It will add to its nutritional value and flavor. Cheese and onions are fried at the bottom of the tortilla and then rolled. They can be filled with black beans or left plain.
The cooking procedure of vegetarian enchiladas
To prepare these vegetarian enchiladas, boil water in a pot and add whole corn kernels until they’re cooked through. Once done, drain them and let them cool off. Put enough water to cover the tomatoes and cook them until soft. Drain and let them cool off too.
At this time, you can preheat the oven to 350°F (180°C). Pinch out a generous tablespoon of cheese and set it aside to use in one enchilada. Divide the remaining cheese between all of your tortillas and add 1 tablespoon of onions inside each one. With the fillings in place, roll them up and set them aside.
Now put a large pot over medium heat with 1/4 cup of water. Add your enchiladas carefully and let them cook for about 2 minutes on each side. When done, remove them from the pan and let them cool on a plate covered with aluminum foil.
Add 1 tablespoon of oil to a large pan and cook the onions and bell pepper until soft, about 5 minutes. Add the tomatoes and corn kernels and cook for another 5-8 minutes. If you’re using black beans, add them at this time and let them heat through.
For the sauce: combine chili powder, oregano, cumin, and a cup of water. Stir until all the ingredients are well blended and add to the pan with your vegetables. Cook for a few minutes more before removing from heat.
Nutrional aspects of vegetarian enchiladas
Enchiladas are an entrée with about 370 calories per serving. It’s important to follow the recipe when cooking them because this is what determines whether they’re healthy or not. By using whole corn tortillas, veggies, and beans in our vegetarian enchiladas, we will guarantee a tasty dish without compromising our diet. The key to preparing them is by using all-natural ingredients that are good for our bodies.
These enchiladas are gluten-free and vegan, making them suitable for people with food allergies. They’re also packed with protein since they contain beans and cheese. The onions and bell peppers also bring vitamins to the dish, making it a good option for those who want high-quality food.