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🍽️ Vegetable Enchiladas

607 kcal · 30 min · 4 servings

Ingredients

• 400 g tomato puree
• 50 g beet syrup
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika powder
• 0.5 tsp garlic powder
• salt
• pepper
• 2 zucchini
• 3 tbsp olive oil
• 2 corn cobs (cooked; vacuum-sealed)
• 4 whole wheat tortilla wraps
• 1 green chili pepper
• 350 g black beans (can; drained weight)
• 0.5 bunch cilantro (10 g)
• 150 g feta (45 % fat in dry matter)

Instructions

1. 1. Add pureed tomatoes, beet syrup, apple cider vinegar, paprika powder, and garlic powder to a pot.
2. 2. Bring the mixture to a boil.
3. 3. Let the sauce simmer on low heat for about 10 minutes.
4. 4. Season the sauce with salt and pepper.
5. 5. Set the sauce aside.
6. 6. Wash the zucchini and cut it into small cubes.
7. 7. Heat 1 tablespoon of oil in a frying pan.
8. 8. Fry the zucchini over medium heat for 5 minutes.
9. 9. Let the zucchini cool down.
10. 10. Brush the corn cob with 1 tablespoon of oil.
11. 11. Cook the corn cob in a hot grill pan on all sides for 7 to 10 minutes.
12. 12. Let the corn cob cool down slightly.
13. 13. Cut the corn kernels off the cob.
14. 14. Toast the tortillas in the hot grill pan without oil over medium heat for 1 to 2 minutes on each side.
15. 15. Wash the chili pepper and slice it into thin rings.
16. 16. Drain the beans in a sieve.
17. 17. Rinse the beans and let them drain.
18. 18. Wash the cilantro and shake it dry.
19. 19. Set aside half of the cilantro for garnishing.
20. 20. Finely chop the remaining cilantro.
21. 21. Mix the zucchini with the beans, chopped cilantro, half of the corn kernels, and half of the chili rings.
22. 22. Add 4 to 5 tablespoons of the sauce to the filling and mix everything.
23. 23. Distribute the filling onto the tortillas.
24. 24. Crumble half of the feta cheese over the filling.
25. 25. Roll up the tortillas.
26. 26. Grease a baking dish with the remaining oil.
27. 27. Place the enchiladas in the baking dish.
28. 28. Pour the remaining sauce over the enchiladas.
29. 29. Sprinkle the remaining feta cheese over the enchiladas.
30. 30. Preheat the oven to 200 °C (convection 180 °C or gas mark 3).
31. 31. Bake the enchiladas for about 25 minutes until golden brown.
32. 32. Garnish the finished enchiladas with the remaining corn, chili rings, and cilantro.
33. 33. Serve the enchiladas hot.

Nutrition per serving

• kcal: 607
• Protein: 25 g · Fett/Fat: 19 g · Carbs: 81 g