Enchilada, or as it is called enchilados inTranslated from Spanish - flavored dish of chili sauce. It traditsionnoe Mexican dish is a thin flour cake made of corn flour, inside of which the filling of meat, eggs, beans or vegetables. Minimized-crêpes enchiladas are baked in the oven with sauce or fried in a pan. Traditionally this dish is served at an acute cocoa and chili pepper sauce.
The recipe for enchiladas with beans and vegetables described below- Not a classic. Rather, it is a recipe pita bread stuffed with vegetables, because it is very difficult to get in our area corn tortillas tortillas. But the taste enchiladas not suffer from it, because the main thing in this dish - hot sauce with an unusual flavor, which gives it a cocoa powder. Incidentally, if the addition of corn flour tortillas you are not fortunate enough to get an avocado - it does not matter. You can replace it with a fresh cucumber or green zucchini. Canned beans will replace the usual boiled beans. Or you can apply pressure through the press garlic instead of garlic powder.
Enchilada, baked in the oven, turn out verytender, tasty and hearty. This vegetarian dish is great variety to your diet during Lent. And it looks very impressive delicacy and decorate the table for any occasion. It can be cut into pieces and serve as an independent dish or as an appetizer with meat.
Ingredients for a "vegetarian enchiladas with beans and avocado":
For the sauce:
- 2 tbsp. tablespoons vegetable oil;
- 2 tbsp. tablespoons flour;
- a pinch of chili pepper (red pepper);
- 400 ml of water;
- 2-3 tbsp. spoon tomato sauce (ketchup);
- 0.5 tsp cumin.;
- 0.5 tsp garlic powder.;
- a pinch of black pepper;
- 2 teaspoons unsweetened cocoa powder.;
- 1 teaspoon salt.
- 250 grams of beans;
- 1 medium avocado;
- 1 small tomato;
- green onion - to taste;
- 100 grams of canned corn;
- bundle of cilantro or parsley;
- a pinch of garlic powder;
- a pinch of salt;
- 8 small lavash.
Recipe "vegetarian enchiladas with beans and avocado":
Start by cooking the sauce. In a saucepan, mix vegetable oil, flour and chili.
Heat the mixture over medium heat until it starts to boil. Then add water and tomato sauce.
Stir cumin, garlic powder, black pepper,cocoa powder and salt. Well all the stir until smooth and continue to cook over medium heat. When the sauce thickens, turn off the heat and set aside the sauce aside.
Put the oven to heat up to 180 gr.S. Drain the water from canned beans and corn. Then pour the them in a large bowl. Add diced avocado, tomato, green onion and cilantro leaves.
Mix the vegetables in a bowl, season with salt and pepper to taste. Put the mixture on a pita and wrap in a roll similar to the pancakes.
Pour enchilada in a greased baking sheet side down, so they are not unfolded during cooking.
Pour sauce dish and send it in a hot oven for 25-30 minutes.
Ready treat, remove from the oven, sprinkle with chopped herbs and serve. Bon Appetit!