Vegetable Enchiladas

5
Average: 5 (12 votes)
(12 votes)
Vegetable Enchiladas
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Health Score:
89 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
Calories:
321
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie321 cal.(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

Ingredients

for
6
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
How healthy are the main ingredients?
Snow peaolive oilsaltcarrotTomatoBean sprout

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.