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 mix.
Gericht Hauptmahlzeit
Küche lunch
Keyword enchiladas
Vorbereitungszeit 30 MinutenMinuten
Zubereitungszeit 30 MinutenMinuten
Gesamtzeit 1 StundeStunde
Portionen 6Enchiladas
Autor Klaraslife
Zutaten
Filling
1half cauliflower
3potatoes
1/2can of kidney beanswashed and drained
1bunch of parsleychopped
optional: corn kernels
Enchiladas sauce
1can of tomatoes400g
1onion
2clovesof garlic
1jalapeno
60mlof water
Pumpkin Mix
60gof roasted pumpkin seeds
1tbspof yeast flakes
Pinchof cinnamon
1/2tsp.Cumin
others
6corn tortillas
avocado
coriander
Anleitungen
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.