Name: Vegetarian Enchiladas with Spicy Sauce
Prep time: 15 min
Cook time: 5 min
Yield: 2
Cuisine: Mexicana
Ingredients: 1 cup potato, cooked and diced; 1 cup queso fresco, crumbled; 1/2 cups white onion, finely chopped; salt and pepper; 2 tablespoons vegetable oil; 6 tortillas, from cactus; 1 cup nopal, cured and cut into thin strips; 1 cup red onion, sliced; 1 cup tomato, cut into fine julienne; 1 tablespoon oregano; 2 tablespoons olive oil; 1 tub Herdez® hot sauce, 320g; sour cream, for decoration; queso fresco, crumbled, for decoration; radish, in slices, for decoration

Preparation

10 mins

5 mins

Low

In a bowl, mix the cooked potato with fresh cheese, white onion, salt, pepper, and mix until combined. Set aside. Heat a skillet over medium heat with the oil, soften the tortillas, remove and place on absorbent paper. Fill them with the previous mixture and roll them up like enchiladas.