This time I make a stop at the Aztecs, specifically in Mexico.
Mexican cuisine appeals to me again and again and one of my favorite dishes are
vegetable enchiladas with avocado cream
4 garlic cloves 1 red chilli
1 yellow, red and green bell pepper
2 zucchini
6 tomatoes
100 ml Gemüsebruhe (1 tsp instant)
herb salt
Cayenne pepper
coriander
1 small avocado (100 g)
1 tablespoon Jalapenoschotenringe (canned, substitute green chili peppers)
1 tablespoon lime juice
4 small Tortillas (a 30 . g, finished product)
11 tablespoons grated cheese (32% fat)
Preparation:
dice onions, chop 2 cloves of garlic and chili pepper finely and sauté all grease in a frying pan. Peppers into strips, zucchini in half and cut into half moons, diced tomatoes and sauté. Pour in vegetable stock, cook over medium heat for about 10 minutes and season to taste with salt herbs, cayenne pepper and coriander.
avocado meat cut into cubes, crush the remaining garlic, puree them with jalapenos and lime juice and season to taste with salt and pepper.
Tortillas spread with avocado cream and situated in the middle with one part of the prepared vegetables. Pancake roll and place in a baking dish. Sprinkled with cheese in a preheated oven at 220 degrees (gas mark 3) for about 5 minutes until golden brown topping. Rest of vegetables to serve.
What initially sounds complicated, is quick to prepare and sooo delicious mistaken. You can vary the vegetables as desired, for example, ect with corn, mushrooms. and who do not like losing any meat, it can also be good with beef or chicken meat or if you want to refine it, take beef steak strips. So a basic recipe that still leaves many creative options open.
Try it out!
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