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These corn enchiladas always come on the table if we want to have a quick and healthy lunch. While the vegetables are roasting in the oven, I make the enchilada sauce and the pumpkin seed mix. Then you just have to roll up everything and bake in the oven for 20 minutes. In the meantime, I prepare a salad. Now you have a healthy and light lunch.
If we don`t eat everything, you can just warm it up later in the microwave. Or you can pack them in a fresh food box and take them to the office, add some fresh herbs and avocados. Your colleagues will be watching.
Corn Enchiladas
Filling
1 half cauliflower
3 potatoes
1/2 can of kidney beans, washed and drained
1 bunch of parsley, chopped
optional: corn kernels
Enchiladas sauce
1 can of tomatoes (400g)
1 onion
2 cloves of garlic
1 jalapeno
60 ml of water
Pumpkin Mix
60 g of roasted pumpkin seeds
1 tbsp of yeast flakes
Pinch of cinnamon
1/2 tsp. Cumin
others
6 corn tortillas
avocado
coriander
method
Preheat the oven to 220 ° C.
Lay out a baking sheet with parchment paper. Peel potatoes and cut into cubes. Wash the cauliflower and divide into small rissoles or dice. Spread on the baking tray and drizzle with oil.
Put in the oven and roast crispy brown for 20-25 minutes.
For the sauce
Peel onions and garlic and finely chop. Heat oil in a pot. Fry onions, garlic and jalapeno. Add tomato and water. Simmer for 20 minutes and then finely puree. Season with salt and pepper.
Pumpkin Mix
Finely grind all ingredients in a blender.
Prepare corn tortillas according to the package instructions. Lay out and top with roasted vegetables, kidney beans, pumpkin mix and chopped parsley.
Roll it up and put it in a mold. Cover with enchilada sauce and sprinkle with vegan cheese.
Bake the cauliflower Enchiladas at 180 ° C for 20-25 minutes.
Serve with avocado and fresh coriander.
Tortillas
I use corn tortillas but you can also use wheat tortillas. They work good as well. For the filling I´m open for other ingredients. Sometimes I use sweet potatoes, corn, broccoli, pepper balls, tomatoes, carrots, eggplant or courgette.
Corn Enchiladas
Ingredients
Filling
- 1 half cauliflower
- 3 potatoes
- 1/2 can of kidney beans washed and drained
- 1 bunch of parsley chopped
- optional: corn kernels
Enchiladas sauce
- 1 can of tomatoes 400g
- 1 onion
- 2 cloves of garlic
- 1 jalapeno
- 60 ml of water
Pumpkin Mix
- 60 g of roasted pumpkin seeds
- 1 tbsp of yeast flakes
- Pinch of cinnamon
- 1/2 tsp. Cumin
others
- 6 corn tortillas
- avocado
- coriander
Instructions
- Preheat the oven to 220 ° C.
Filling
- Lay out a baking sheet with parchment paper. Peel potatoes and cut into cubes. Wash the cauliflower and divide into small rissoles or dice. Spread on the baking tray and drizzle with oil.
- Put in the oven and roast crispy for 20-25 minutes.
For the sauce
- Peel onions and garlic and finely chop. Heat oil in a pot. Fry onions, garlic and jalapeno. Add tomato and water. Simmer for 20 minutes and then finely puree. Season with salt and pepper.
Pumpkin Mix
- Finely grind all ingredients in a blender.
- Prepare corn tortillas according to the package instructions. Lay out and top with roasted vegetables, kidney beans, pumpkin mix and chopped parsley.
- Roll it up and put it in a mold. Cover with enchilada sauce and sprinkle with vegan cheese.
- Bake the cauliflower Enchiladas at 180 ° C for 20-25 minutes.
- Serve with avocado and fresh coriander.
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