A healthy breakfast option can be this Low-Carb Nopal Enchiladas recipe, which you can prepare with a red morita chili sauce. These Enchiladas are ideal if you are looking for meatless recipes or if you follow a vegetarian diet. Remember that nopales are rich in fiber and you can prepare them with baking soda to release all the slime during cooking.
1 cup zucchini, cut into thin strips, for the filling
1 cup Poblano chile strips, for the filling
1 tablespoon Knorr® granulated chicken bouillon, for the filling
water
1 tablespoon baking soda
12 nopales, large
1/2 avocados, sliced, for decoration
4 tablespoons queso fresco, for decoration
1/8 red onions, sliced, for decoration
Preparation
30 mins
45 mins
Low
For the sauce, in a medium pot, fry the onion and garlic with oil until they are shiny. Add the tomatoes, tomatillos, morita chili, black pepper, cumin, and cook for about 10 minutes.
Add water and when it starts to boil, dissolve the Knorr® vegetable broth cube, cooking for about 10 minutes.
Blend the mixture with cilantro until smooth and return to cooking for 5 more minutes.
For the filling, heat oil in a pan over medium heat and sauté the onion. Add the zucchini and strips, cook for 5 minutes, and season with Knorr® chicken broth. Remove and set aside.
In a pot with boiling water, cook the nopales with a little baking soda until they are tender, drain, and set aside.
Fill the nopales with the vegetable stew and roll them up, securing with a toothpick if necessary.
Serve the enchiladas with the sauce and garnish with avocado, fresh cheese, and red onion. Enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?