Enchiladas de Calabacita

Enchiladas de Calabacita is a vibrant and flavorful vegan dish that showcases the delicate taste of zucchini, complemented by a smoky BBQ sauce and wrapped in soft corn tortillas. This dish is perfect for those looking for a hearty yet healthy meal bursting with traditional Mexican flavors.

Ingredients

• Zucchini - 200 grams, diced
• Red bell pepper - 100 grams, diced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Corn tortillas - 4 pieces
• Vegan BBQ sauce - 120 ml
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Pepper - to taste
• Avocado - 1 small, sliced for garnish

Steps

1. In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
2. Add the diced zucchini and red bell pepper to the skillet. Season with salt and pepper and cook for about 5-7 minutes until the vegetables are tender.
3. Stir in half of the vegan BBQ sauce and cook for an additional 2 minutes, allowing the flavors to meld. Remove from heat.
4. Preheat the oven to 180°C (350°F).
5. Warm the corn tortillas in a dry skillet for about 30 seconds on each side until pliable.
6. On each tortilla, spoon some of the vegetable mixture and roll them up tightly. Place the enchiladas seam-side down in a baking dish.
7. Once all enchiladas are rolled, pour the remaining BBQ sauce over them, covering evenly.
8. Bake in the preheated oven for 10-12 minutes until heated through.
9. Garnish with chopped cilantro and avocado slices before serving.

Nutrition

• Calories: 320
• Protein: 6 g
• Carbs: 49 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 420 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting digestive health.

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