Low-Carb Cactus Enchiladas

Name: Low-Carb Cactus Enchiladas
Prep time: 75 min
Cook time: 75 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 tablespoon oil; 1/2 onions, in cubes; 1 clove garlic; 4 tomatoes, In quarters; 2 tomatoes, in halves; 2 morita pepper, deveined and seedless; 2 black pepper, whole; 1 tablespoon cumin, whole; 2 cups Water; 1 Cube Knorr® vegetable broth; 1 tablespoon fresh coriander; 1 tablespoon oil, for the filling; 1/8 white onions, filleted, for filling; 1 cup zucchini, cut into thin strips, for filling; 1 cup poblano rajas, for the filling; 1 tablespoon Knorr® chicken bouillon, for the filling; enough Water; 1 tablespoon baking soda; 12 nopales, big; 1/2 avocados, in slices, to decorate; 4 tablespoons fresh cheese, to decorate; 1/8 red onions, filleted, to decorate

30 mins

45 mins

Low

4.875

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A healthy breakfast option can be this recipe for Low-Carb Cactus Enchiladas which you can prepare with a red chile morita sauce.

These Enchiladas are ideal if you are looking for recipes without meat or if you have a vegetarian diet. Remember that cactus are rich in fiber and that you can prepare them with baking soda so they release all the slime juice during cooking.

Learn more about Knorr

Ingredients

4 portions

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Preparation

For the sauce, in a saucepan over medium heat, fry the onion and garlic with the oil until they are bright. Add the tomatoes, the tomatoes, the morita pepper, the black pepper, the cumin and cook for about 10 minutes.

Add the water and bring it to boil, then dissolve the cube of Knorr® vegetable broth, cook for about 10 minutes.

Blend the preparation with the cilantro until you get a smooth sauce and return to cooking for 5 more minutes.

For the filling, heat the oil in a pan over medium heat and add the onion. Add the squash and the poblano slices, cook 5 minutes and season with Knorr® chicken broth. Remove and set aside..

In a pot with boiling water, cook the cactus with a little baking soda until they are soft, drain and set aside.

Fill the nopales with the vegetable stew and roll up, secure with a toothpick if necessary.

Serve the enchiladas with the sauce and garnish with avocado, fresh cheese and purple onions. Enjoy