Watch this fun video, where Hilah and her friend Carlos make good, healthy, fast, and fresh Vegetarian Enchiladas. The recipe uses a delicious avocado filling and topped with a fresh tomato salsa; and is super-simple simple to assemble. Forget layers of enchiladas packed in a casserole dish. These are rolled up individually with the filling, then topped with some crema, drowned in the warm salsa, and sprinkled with two Mexican cheeses.
Cooking time: 15 mins
Total time: 15 mins
Author: Hilah Johnson (Hilah Cooking)
- 3 ripe avocados
- ½ white onion, minced
- ½ cup minced cilantro
- 1-2 serranos or jalapeños, minced (and seeded for less heat)
- 1 tablespoon lime juice
- ¼ teaspoon salt
- 5-6 Roma tomatoes
- ½ white onion, large chunks
- 4 cloves garlic
- 2-8 chiles de arbol
- ½ teaspoon salt
- ½ teaspoon cumin
- Pinch dried oregano
- Black pepper
- Optional: 4-8 ounces (113-226 grams) tomato sauce (for a redder color)
- 8 corn tortillas
- Crema Mexicana (or sour cream if you can’t find that)
- ½ cup cotija cheese
- ½ cup queso fresco
- Make the filling first. Mash the flesh of the avocados until smooth. Add all other filling ingredients and set aside.
- For the salsa, Cut the tops off the tomatoes and cut them in half. Remove the seeds. Combine tomatoes with all other salsa ingredients except tomato sauce in a pot and add 2 cups water. Bring to boil over high heat, uncovered, and let boil about 8 minutes, or until tomatoes and onions are soft.
- Puree with an immersion blender or in a blender in batches until smooth. Add tomato sauce if you’d like a richer, redder color to your sauce.
- Warm tortillas in the microwave for a few seconds or steam them to soften.
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