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Knorr

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Recipe of Low-Carb Cactus Enchiladas
Knorr

Knorr

Recipe of Low-Carb Cactus Enchiladas
Knorr

Knorr

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Low-Carb Cactus Enchiladas

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
  • 1 tablespoon oil
  • 1/2 onions, in cubes
  • 1 clove garlic
  • 4 tomatoes, In quarters
  • 2 tomatoes, in halves
  • 2 morita chili peppers, 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 rajas poblanas, for the filling
  • 1 tablespoon Knorr® Chicken Broth, 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

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

PRESENTATION

Serve with the sauce and garnish with avocado slices, fresh cheese and purple onion.

TIPS

The baking soda helps the cactus release all the slime during cooking, plus they will have a brighter color.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (8)
Felipe Gonzalez
22/04/2020 11:51:44
Deliciosa. Yo le agregué 2 chiles de árbol al freír los ingredientes para la salsa y le dió un picor delicicioso.
HAROLD HIDALGO
04/03/2020 07:38:08
Muy rico.
Luz María Santos Carrillo
13/08/2019 14:18:19
Me encantó la receta... Solo que yo le agregué granos de elote al relleno de los nopales 😋😋😋.... Genial
Gabriela Robledo
13/05/2019 22:58:17
Muy rica y sensilla la receta
Carmen Flores
07/05/2019 23:19:18
Excelente receta, súper fácil y deliciosa
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