Healthy vegetarian enchiladas with fresh avocado, homemade tomato salsa and queso cotija.
For avocado filling | ||
Ripe avocados | 3 | |
White onion | 1/2 , minced | |
Minced cilantro | 1/2 Cup (8 tbs) | |
Serrano/Jalapenos | 2 (1 | |
Fresh lime juice | 1 Tablespoon | |
Salt | 1/4 Teaspoon | |
For salsa | ||
Roma tomatoes | 6 , halved (5 | |
White onion | 1/2 , large chunks | |
Garlic | 4 Clove (20 gm) | |
Chile de arbol | 8 (2 | |
Salt | 1/2 Teaspoon | |
Cumin | 1/2 Teaspoon | |
Dried oregano | 1 Pinch | |
Black pepper | To Taste | |
Tomato sauce | 8 Ounce (4 | |
For enchiladas | ||
Corn tortillas | 8 | |
Crema mexicana/Sour cream | 1/2 Cup (8 tbs) | |
Cotija cheese | 1/2 Cup (8 tbs) | |
Queso fresco | 1/2 Cup (8 tbs) |
MAKING
1.For the avocado filling in a bowl, mash the flesh of the avocados until smooth.
2.Add in remaining ingredients and set aside.
3.For the salsa in a pot, add 2 cups water along with all the ingredients. Bring to boil over high heat, uncovered, and let boil about 8 minutes, or until tomatoes and onions are soft.
4.Puree with an immersion blender.
5.Add tomato sauce if you'd like a richer, redder color to your sauce.
6.Warm tortillas in the microwave for a few seconds or steam them to soften.
7.Place two tortillas on a plate, fill with 2 tablespoons avocado mixture, roll up tightly. Spread about a tablespoon of crema on them, then drench in the hot salsa (1/4 cup or more).
8.Top with a couple tablespoons of the cheeses.
SERVING
9.Serve with some fresh fruit juice.
Serving size
Calories 721Calories from Fat 303
% Daily Value*
Total Fat 35 g53.8%
Saturated Fat 11 g55%
Trans Fat 0 g
Cholesterol
Sodium 880 mg36.67%
Total Carbohydrates 85 g28.3%
Dietary Fiber 18 g72%
Sugars 18 g
Protein 25 g50%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet