Enchiladas de Calabaza

Enchiladas de Calabaza are a vibrant, vegan twist on a classic Mexican dish, featuring tender zucchini and squash rolled in corn tortillas, smothered in a rich tomato sauce. This wholesome brunch option is both satisfying and packed with flavor, perfect for a leisurely weekend meal.

Enchiladas de Calabaza
30 minutes
Difficulty: Easy
Mexican
320 kcal

Ingredients

  • Corn tortillas - 4
  • Zucchini - 200 grams, diced
  • Yellow squash - 200 grams, diced
  • Red onion - 50 grams, finely chopped
  • Garlic - 2 cloves, minced
  • Olive oil - 1 tablespoon
  • Cumin - 1 teaspoon
  • Chili powder - 1 teaspoon
  • Salt - 1/2 teaspoon
  • Black pepper - 1/4 teaspoon
  • Tomato sauce - 200 grams
  • Fresh cilantro - 2 tablespoons, chopped
  • Avocado - 1 small, sliced

Steps

  1. In a skillet, heat the olive oil over medium heat. Add the red onion and garlic, sautéing until translucent, about 3 minutes.
  2. Add the diced zucchini and yellow squash to the skillet, along with cumin, chili powder, salt, and pepper. Cook for an additional 5-7 minutes until the vegetables are tender.
  3. Remove the skillet from heat and stir in half of the chopped cilantro. Set aside.
  4. Preheat the oven to 180°C (350°F).
  5. In a baking dish, spread a thin layer of tomato sauce on the bottom.
  6. Take a corn tortilla, fill it with the vegetable mixture, and roll it tightly. Place it seam-side down in the baking dish. Repeat with the remaining tortillas.
  7. Pour the remaining tomato sauce over the rolled enchiladas, ensuring they are well coated.
  8. Cover the baking dish with aluminum foil and bake for 15 minutes.
  9. Remove the foil and bake for an additional 5 minutes to slightly brown the top.
  10. Serve hot, garnished with the remaining cilantro and avocado slices.

Nutrition

  • Calories: 320
  • Protein: 6 g
  • Carbs: 46 g
  • Fiber: 10 g
  • Sugar: 5 g
  • Sodium: 400 mg
  • Cholesterol: 0 mg
  • Total Fat: 12 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 10.5 g
  • Water: 0.4 L

Health Benefits

  • Rich in vitamins A and C from the squash and tomatoes, supporting immune health.
  • High in fiber, promoting digestive health and keeping you full longer.

Tags

MexicanVeganBrunch