Vegetarian Enchilada - Enchiladas Bandera

HilahCooking's picture

Jul. 13, 2015

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)



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.


9.Serve with some fresh fruit juice.

Recipe Summary

Difficulty Level: Medium
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 721Calories from Fat 303

 % Daily Value*

Total Fat 35 g53.8%

Saturated Fat 11 g55%

Trans Fat 0 g


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