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Dianita

Dianita Tovar

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Recipe of Green Enchiladas Stuffed with Morrónes
Recipe

Green Enchiladas Stuffed with Morrónes

30 mins
Low
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Enchiladas easy to make, nutritious and healthy. If you are vegan they go very well with you since it does not contain products of animal origin. If you're not, I know you'll love this version.
Learn more about Dianita Tovar

Ingredients

2 portions
  • 1/2 kilos green tomato
  • 1 green chile
  • 1/4 onions
  • 1 clove garlic
  • 10 grams fresh coriander
  • 1 teaspoon salt
  • 1 cup Water
  • 1 red pepper
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 onion, chopped
  • 1 teaspoon coconut oil
  • to taste salt
  • 250 grams corn tortilla
  • to taste alfalfa sprouts, for serving
  • to taste onion, chopped, to serve

Preparation

Cook the tomatoes, onion and garlic in a pot along with the cup of water for 15 minutes.
Finely chop the peppers and onion.
In a pan add the coconut oil and the peppers; season. Fry until cooked.
Form taquitos with the morrones. Reserve on a plate.
Blend the cooked tomato together with the cilantro.
Bath taquitos with the sauce.
Garnish with onion and alfalfa sprouts.

PRESENTATION

You can garnish with avocado, spinach or fresh cheese for a vegetarian version.

TIPS

The filling can be any other vegetable you have on hand.

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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
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