Enchiladas Verdes

Enchiladas Verdes are a delightful vegan twist on a classic Mexican dish, featuring corn tortillas filled with a savory mixture of vegetables and smothered in a tangy green salsa. This dish is not only flavorful but also packed with nutrients, making it a perfect lunch option.

Ingredients

• Corn tortillas - 4 pieces
• Canned black beans - 200 grams, drained and rinsed
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Onion - 50 grams, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh cilantro - 2 tablespoons, chopped
• Green salsa - 200 grams
• Avocado - 1 small, sliced (for serving)
• Lime - 1, cut into wedges (for serving)

Steps

1. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent.
2. Add the diced zucchini and red bell pepper to the skillet, cooking until they are tender (about 5 minutes). Season with salt, pepper, and stir in the black beans and cilantro. Remove from heat.
3. Preheat the oven to 180°C (350°F).
4. Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
5. Take a tortilla, add about 2-3 tablespoons of the vegetable and bean mixture, and roll it up. Place the rolled tortilla seam-side down in a baking dish. Repeat with the remaining tortillas.
6. Pour the green salsa over the enchiladas, ensuring they are well covered.
7. Bake in the preheated oven for 15 minutes.
8. Remove from the oven and let cool for a couple of minutes. Serve topped with avocado slices and lime wedges.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 55 g
• Fiber: 15 g
• Sugar: 3 g
• Sodium: 600 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 dietary fiber, supporting digestive health.
• Contains healthy fats from avocado, promoting heart health.

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