Enchiladas
Main Dishes • Mexican
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Tomato Puree 15 fl oz
- Orange Bell Peppers 1 piece
- Onion 1 head
- Celery stalk 2 stalks
- Mixed Spicy Herbs 1 tablespoon
- Mild Chili Spice to taste
- Canned Corn 1 can
- Beans 15 oz
- Spinach 5 oz
- Avocado 1 piece
- Lime ½ piece
- Garlic 2 cloves
- Spices to taste
Step-by-Step Guide
Step 1
Sauce: finely chop the vegetables, add the pureed tomatoes, spices, and mix. Spread two-thirds of the sauce on the bottom of the baking dish.
Step 2
Filling: chop the spinach, dice the avocado, squeeze the juice from the lime and zest it, chop or crush the garlic. Mix all the ingredients together. Wrap the filling in tortillas, place in the dish with sauce, and cover with the remaining sauce. Optionally, sprinkle with seeds, nuts, herbs, and/or avocado.
Step 3
Cover the dish with a lid or foil and place in a preheated oven (355°F) for 30 minutes.
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