Vegetable Enchiladas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 321 cal. | (15 %) | ||
| Protein | 7.58 g | (8 %) | ||
| Fat | 11.62 g | (10 %) | ||
| Carbohydrates | 48.7 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.69 g | (12 %) |
| Vitamin A | 756.2 mg | (94,525 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.52 mg | (4 %) | ||
| Vitamin B₁ | 0.21 mg | (21 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 2.29 mg | (19 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 32.33 μg | (11 %) | ||
| Pantothenic acid | 0.28 mg | (5 %) | ||
| Biotin | 2.46 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49.19 mg | (52 %) | ||
| Potassium | 360.51 mg | (9 %) | ||
| Calcium | 45.9 mg | (5 %) | ||
| Magnesium | 23.88 mg | (8 %) | ||
| Iron | 1.86 mg | (12 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 100 grams Cornmeal
- 100 grams Pastry flour
- 1 pinch salt
- 200 milliliters water
- 2 carrots
- 50 grams Snow peas
- 50 grams button Mushroom
- 1 yellow Bell pepper
- 2 Tomatoes
- 50 grams Bean sprout
- 1 Tbsp lemon juice
- 3 Tbsps olive oil
- Tabasco sauce
- salt
- Freshly ground peppers
Preparation steps
Mix cornmeal with flour, salt and water and knead until the dough becomes moist. Cover and let sit for about 15 minutes.
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.
Rinse carrots, peel and cut into sticks.
Rinse snow peas and cut off the ends.
Rinse mushrooms and cut into slices.
Rinse bell pepper, clean, cut in half, remove seeds and cut into strips.
Blanch tomatoes, peel, quarter, remove seeds and cut into strips.
Rinse sprouts and drain.
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.
Spread vegetable filling onto tortillas, roll up and serve.
