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Vegetable Enchiladas

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Vegetable Enchiladas
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
321
calories
Calories
0
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Ingredients

for
6
each
100 grams
100 grams
1 pinch
200 milliliters
2
50 grams
50 grams
1
2
50 grams
1 tablespoon
3 tablespoons
Freshly ground Pepper

Preparation steps

1.

Mix cornmeal with flour, salt and water and knead until the dough becomes moist. Cover and let sit for about 15 minutes.

2.

Using a rolling pin, roll out prepared dough into thin circles. Cook in a hot pan without oil for about 30 seconds to 1 minute on each side until light brown spots appear. Keep warm.

3.

Rinse carrots, peel and cut into sticks.

4.

Rinse snow peas and cut off the ends.

5.

Rinse mushrooms and cut into slices.

6.

Rinse bell pepper, clean, cut in half, remove seeds and cut into strips.

7.

Blanch tomatoes, peel, quarter, remove seeds and cut into strips.

8.

Rinse sprouts and drain.

9.

Sauté bell pepper, mushrooms and snow peas in hot oil in a frying pan while stirring for about 4 minutes. Add sprouts and tomatoes and cook an additional minute. Season with lemon juice, salt, pepper and Tabasco.

10.

Spread vegetable filling onto tortillas, roll up and serve.

Health information

Exact nutritional values of this recipe  
Nutritions
1 each contains
(Percentage of daily recommendation)
Calorie321 kcal(15 %)
Protein7.58 g(8 %)
Fat11.62 g(10 %)
Carbohydrates48.7 g(32 %)
Sugar added0 g(0 %)
Roughage3.69 g(12 %)
Vitamin A756.2 mg(94,525 %)
Vitamin D0 μg(0 %)
Vitamin E0.52 mg(4 %)
Vitamin B₁0.21 mg(21 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.29 mg(19 %)
Vitamin B₆0.19 mg(14 %)
Folate32.33 μg(11 %)
Pantothenic acid0.28 mg(5 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C49.19 mg(52 %)
Potassium360.51 mg(9 %)
Calcium45.9 mg(5 %)
Magnesium23.88 mg(8 %)
Iron1.86 mg(12 %)
Iodine0.3 μg(0 %)
Zinc0.4 mg(5 %)
Saturated fatty acids1.5 g
Cholesterol0 mg
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