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🍽️ Vegetable Enchiladas

566 kcal · 70 min · 4 servings

Ingredients

• 6 large wheat tortilla(s)
• 1 small zucchini
• 2 bell pepper(s), red (and yellow)
• 1 small eggplant(s)
• 2 tomato(s) (fresh)
• 1 can kidney beans (approx. 400 g)
• 1 small can(s) corn
• 1 can tomatoes, peeled (approx. 400 g)
• chili flakes (or fresh chili)
• 1 tub crème fraîche (or sour cream, approx. 150 - 200 g)
• 1 bag cheese, grated (approx. 150 - 200 g)
• salt and pepper
• possibly fat (for the dish)

Instructions

1. 1. Wash the vegetables thoroughly.
2. 2. Cut the vegetables into small cubes.
3. 3. Heat oil in a large pan.
4. 4. Fry the vegetable cubes in the oil.
5. 5. Season the vegetables with salt and pepper.
6. 6. Open the can of kidney beans.
7. 7. Open the can of corn.
8. 8. Rinse the kidney beans under cold water.
9. 9. Rinse the corn under cold water.
10. 10. Add the drained beans and corn to the pan.
11. 11. Put the tomatoes with their juice from the can into a pot.
12. 12. Mash the tomatoes in the pot with a cooking spoon.
13. 13. Be careful so that the hot sauce does not splash.
14. 14. Season the tomato sauce with salt.
15. 15. Season the sauce with pepper.
16. 16. Add a little chili to the sauce.
17. 17. Let the sauce boil briefly.
18. 18. Remove the pot with the sauce from the heat.
19. 19. Place a wheat tortilla on a plate.
20. 20. Fill the center of the tortilla with the fried vegetables.
21. 21. Spread some tomato sauce on the vegetables.
22. 22. Add sour cream or crème fraîche as desired.
23. 23. Add cheese as desired.
24. 24. Make sure not to fill the tortilla too much.
25. 25. Roll the tortilla tightly.
26. 26. Lightly grease a fireproof dish with fat.
27. 27. Place the enchilada rolls into the prepared dish.
28. 28. Coat the rolls in the dish with sour cream or crème fraîche.
29. 29. Coat the rolls additionally with tomato sauce.
30. 30. Sprinkle cheese over the enchiladas.
31. 31. Preheat the oven to 200 degrees Celsius with top and bottom heat.
32. 32. Bake the enchiladas in the oven for 15 to 20 minutes.

Nutrition per serving

• kcal: 566
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 65 g