Mexican Cuisine. · Salads/ Recipes for the Calorie Conscious.

Vegetable Enchiladas.( Corn Tortilla rolled with filling baked in Chilli Pepper Sauce/ Tomato Salsa)

Ingredients:

1 Medium Onion sliced thin.

2 Carrots sliced thin.

1 Medium Bell Pepper.

2 Medium Zucchini.

1/2 Cup Corn.

1 Bunch Cilantro.

1/2 Cup Salsa.

1 Can of Chilli Enchilada Sauce./ Tomato Salsa.

8 Spinach Tortillas. (Plain ones can be used too)

Handful of Mexican Cheese.

2 Tsp Mexican Blend Seasoning.

Half  a Lemon`s Juice.

PREPARATION:

  • Slice all the veggies thin and place them on a greased tava . Sprinkle salt and pepper and mexican blend seasoning and mix in well.
  • We do this step instead of roasting in an oven as that might make the veggies soft, while we want to retain its crunchiness.
  • Roast  the carrots, zuchinni and the onions until they are brown and  carmelized and delicious.
  • Remove from tava  allow to cool and sprinkle chopped cilantro and  lemon juice.

  • Keep the greased baking pan ready and layer the base with the enchilada sauce / tomato salsa.
  • You can use the chilli sauce which is a light green colour, or as a variation you could use the store bought medium chunky salsa.
  • Now take all the tortillas and warm them on a tava like you would do a roti and set them aside.
  •  Take a tortilla, scoop out some guacamole and spread it all over the face of it.
  • This would serve as the base on which we would add the flavoured roasted veggies .

  • Scoop out the veggies – roasted onions, carrots, zuchinni, corn, cheese and cilantro on to the tortilla and tightly roll the tortilla and place it face down on the sauce in the pan.

  • Continue and finish with all the tortillas and place them one after the other in the pan.
  • Sprinkle some more cilantro over the rolled tortillas and pour out all the remaining salsa/ chilli sauce.
  • Add mexican cheese and some salsa and bake for 30 minutes until the tortillas are all cooked well and the cheese bubbles.

  • Serve hot with refried beans and guacamole.
  • I made Enchiladas with 8 tortillas and froze  three portions for lunch for TH.
  • Typically you could serve them one of them on a platter with the following sides:

Refried Beans.

Sour Cream.

Guacamole.

Shredded Lettuce.

Roasted Veggies.

  • This would make a filling meal by itself as it has a variety of ingredients with various textures. Your share of carbs, protein, and vitamins all in one go!
  • I made two batches – One with the chilli pepper sauce and the other with regular medium tomato salsa. Both had very different tastes and textures yet with all the gooodness rolled in one!

Mexican Cuisine.

Veggie Enchiladas – Tasty Mexican Fare.

Veggie Enchiladas

An Enchilada is a corn or flour tortilla rolled tightly around a filling and baked in a sauce. With the modifications in the diet and to suit ones tastes one can change the type of tortilla or filling or the sauce to make it more healthy and filling. In this case I used whole wheat tortilla from Whole Foods, roasted veggies for the filling, and medium tomato salsa and tangy tomatillo salsa for the sauce. As always, my all time favourite mexican restaurant has been Macayos and as far as Enchiladas goes…it has always been a personal favourite of mine..served with dollops of guacamole, salsa  and sour cream its a gratifying meal in itself.

INGREDIENTS:

6 Whole Wheat Tortillas.

Extra Virgin Olive Oil.

Medium Tomato Salsa.

Medium tangy Tomatillo Salsa.

Prepared Guacamole.

Grated Mild Cheddar Cheese.

1 Medium Onion.

1 Zuchinni cut in to half moons with skin.

2 Carrots peeled and diced in to long strips.

1 Medium Bell Pepper cut in to long strips.

Salt.

Pepper.

Mexican Fiesta Seasoning.

For Plating:

Sour Cream.

Salsa.

Guacamole.

Shredded Lettuce.

Half a Lime.

PREPARATION:

  • The first step is the preparation of the filling, for which with a little creativity, the sky is the limit. Here I have used only roasted veggies.
  • Once the veggies are cut season them with salt and pepper and a generous dash of the mexican fiesta seasoning. The seasoning normally would have salt, so watch out for this.

Roasted Veggies.
  • Heat the grill/grill pan and toss the veggies and slightly char roast them – Make them in batches as each veggie has a different texture and water content and takes different times to roast and carmelise.
  • Organise them on to a plate in bunches.
  • Take a long baking tray and line the base with a thin layer of salsa. Set aside. Preheat the oven to 350F/180C.
  • Slightly toast the whole wheat tortillas until they are warm and pliable.
  • Set them on your working board, line it with a dab of guacamole. This forms as the base on which all the filling sticks to.

  • Now add the roasted veggies, chopped cilantro, mild cheddar cheese and tightly roll and place on to the tray with the fold facing down.

  • Continue and complete all the tortillas. If you  have left over roasted veggies left, save them so they can be served as a side.
  • Pour some salsa over the tortilla rolls. Add more grated cheese and roasted onions.
  • Bake for ten minutes or until the cheese is nicely melted and oozing out.
  • I made two batches one topped with roasted veggies and one without.

 

PLATING:

  • Serve up a stuffed enchilada on the plate. Drizzle some more salsa on the top and on the side.
  • Add a dollop of sour cream, shredded lettuce, roasted veggies, and guacamole. Black Beans Optional.
  • A filling yet healthy meal all rolled in one.