Green Enchiladas

 
Green Enchiladas

Total: 45 mins Ι Active: 30 mins

Nutritional Value / Person: 

Calories: 624 kcal
Fat: 36g
Carbohydrates: 55g
Protein: 15g

  • Vegetarian

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Green Enchiladas

 

Total: 45 mins Ι Active: 30 mins

Nutritional Value / Person: 

Calories: 624 kcal
Fat: 36g
Carbohydrates: 55g
Protein: 15g

Green Enchiladas

Our green enchiladas are corn tortillas that contain a special filling and are covered in a crème fraîche-coriander sauce. Traditionally, enchiladas are found in the Mexican cuisine. 

Elena

Elena Garcia

Nationality: Mexican
Profession: F&B Manager at La Mesa, Mexico City
Favorite Dish: Ratatouille
Awards:

Total Time

45 minutes

Active Time

30 minutes

Yield

4 portions

Calories / Portion

624 kcal

Ingredients
  • 1 1/2dl water
  • 80g basmati rice
  • 1/2tsp salt
  • 130g black beans
  • 240g crème fraîche
  • 2 bunch of coriander, chopped
  • 1 lime that gives 2tbsp of juice
  • 1/4tsp salt
  • 80g baby spinach
  • 1 avocado (sliced)
  • 2 green, finely sliced peppers
  • 50g preserved jalapeño peppers, thinly sliced
  • 8 flour tortillas
  • 50g grated cheddar
How To
  • 1
    Step 1
    For the rice filling: Wash/rinse the rice and place rice and water in a pot. Cover and bring to the boil. Then season with salt. Cook the rice for approx. 3 minutes. Take the pot from the heat and leave it covered for an additional 12 mins until the liquid is absorbed. Mix the beans with the rice. 
  • 2
    Step 2
    For the dressing: Mix the crème fraîche, coriander, lime juice and salt thoroughly. 
  • 3
    Step 3
    For the tortillas: Arrange the spinach, avocado, pepper and jalapeños in the middle of the tortillas. Add the rice and half of the dressing, roll up and place in the baking form. Mix the other half of the dressing with the grated cheese and spread on top of the green enchiladas.
  • 4
    Step 4
    To bake: Place the form with the green enchiladas in the centre of the preheated oven (200 degrees) for approx. 15 mins. 

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