The rating of this meal is now:
Vegetarian Enchiladas
Votes: 1
Have you cooked this meal? Please rate it so that other people know what you think of it! Also leave a comment below so I can know if you liked it or not. Thanks!

The story

Eyson and Karson invited me to their home in Armenia (very close to the city I visited in my last episode. Eyson is from Colombia and Karson is from Georgia in the States and they have been married since 2016. Together they have a non profit foundation where they work with kids, you can read more about them here. 

Karson has always dreamt of being married to someone from South America, and likewise for Eyson, but the opposite way of course. I think it’s quite cool they both have been dreaming about this and they both also managed to fulfil their dream! They met in February 2015, 6 months later they started dating and another 6 months later they got married. How insane and beautiful isn’t that?!

More about them, their marriage and their food in the video below 🙂

Karson is very interested in healthy food, check out more on her instagram page Cocina cultura. 

About the food

This is a super healthy and delicious enchilada filled with vegetables. You use beans, corn, red bell pepper, zucchini and sweet potato. Top it off with cheese, bake it until crispy and golden in the oven and BAM! What you get is a meal filled with fiber, vitamin and deliciousness.

Do you want to make a vegan enchilada? If you skip the cheese you have a completely vegan enchilada.

Karson also made this delicious guacamole. To combine this fresh guacamole with the warm enchiladas was right on spot and something you wouldn’t want to miss!

Next link in the chain

This is my last episode in Colombia, because after this episode it was time for me to fly back to Brazil. To finally go back to the country that I love the most, and my new love I met in Ecuador a couple months ago. To be apart from him hurt too much, we could not handle more than 10 days apart until I booked another flight back to Brazil to go and see him again. This way we got 2 more wonderful weeks together. Yay!

My friend Angelina asked her boyfriend Nahuel to cook food for me so that’s what we are going to have next time!

The recipe (vegetarian enchiladas)

Ingredients

10 enchiladas/5 persons

Roasted sweet potatoes:
350 g sweet potatoes
1 tsp olive oil
1 tsp paprika powder
1 tsp cumin
1 tsp ground coriander
A pinch of salt
A pinch of black pepper

Enchilada sauce:
1/4 cup rape seed oil
2 tbsp flour
2-3 tbsp chili powder
1 tbsp garlic powder
1 tbsp onion powder
2 tbsp ground cumin
1 tbsp oregano
400 g canned tomatoes (crushed)
1  vegetable bouillon cube
1 cup water

The filling:
2 red bell peppers
1 small zucchini
400 g black beans
200 g corn
4 cloves of garlic

Other:
10 tortilla bread, medium size
Cheese

Guacamole:
4-5 avocados
2 tomatoes
1 small red onion
A handful of chopped cilantro
1 clove of garlic
Juice from 1 lime
½ tsp cumin
Salt & pepper

 

 

How to

Roasted sweet potatoes:
Heat the oven to 225°C. Peel the potatoes and chop into 1x1 cm squares. Mix it with some olive oil and all the spices. Bake in the oven for 15 minutes.

The enchilada sauce:
Heat the oil in a pan over medium heat. Add the flour, all the spices and the water. Heat for about 5 minutes, add the stock and let it dissolve, then add the tomato sauce. Lower the heat and let simmer for 10 minutes.

The filling:
Chop the paprika and zucchini to a size you prefer. I would say that 1 cm squares are a good size. Remove the beans and the corn from the liquid. Finely chop or press the garlic.

Make sure you use a big pan, because we are going to fill it with all our vegetables. Put the heat on medium, fry the garlic for 1 minute, then add the zucchini and fry for another 3 minutes. Add the corn, paprika, the beans and the roasted sweet potatoes. Fry for a couple of minutes, stir everything so all the vegetables get the garlic flavor. Add 1-1,5 cup of sauce to the vegetables and stir. Remove from heat. The vegetables will be fully cooked in the oven later.

Fill the tortillas with a good amount of filling, wrap them and place them with the opening downwards on an oven tray. Spread the sauce on top, and sprinkle over the amount of cheese you prefer. Bake in the middle of the oven for 15-20 minutes at 225°C until golden.

Guacamole:
Mash the avocados. Mince the tomatoes, the onion and the cilantro, add them with the avocados. Add the rest of the ingredients.

Svenskt recept / swedish recipe (vegetariska enchiladas)

 
 
 
Ingredienser

10 enchiladas/5 personer

Rostad sötpotatis:
350g sötpotatis
1 tsk olivolja
1 tsk paprikapulver
1 tsk kummin
1 tsk torkad koriander
1 krm salt
1 krm svartpeppar

Enchiladasås:
0,6 dl rapsolja
2 msk mjöl
2-3 msk torkad chili
1 msk vitlökspulver
1 msk lökpulver
2 msk kummin
1 msk oregano
400 g tomatkross
1 tärning grönsaksbuljong
2,5 dl vatten

Fyllningen:
2 röda paprikor
1 liten zucchini
400g svarta bönor
200g majs
4 vitlöksklyftor

Övrigt:
10 tortillabröd, medium
Ost

Guacamole:
4-5 avokados
2 tomater
1 liten röd lök
En handfull hackad koriander
1 vitlöksklyfta
Juice från 1 lime
½ tsk kummin
Salt & peppar

 

 

 

Så här gör du

Ugnsbakad sötpotatis:
Sätt ugnen på 225°C. Skala potatisen och skär i kvadrater, 1x1 cm stora. Blanda med oljan och alla kryddor. Tillaga i ugnen i 15 minuter.

Såsen:
Värm upp oljan i en panna på medium värme. Tillsätt mjöl, alla kryddor samt vattnet. Låt koka i ca 5 minuter, lägg i buljongtärningen och låt den lösas upp innan du tillsätter tomatsåsen. Sänk värmen och låt sjuda i 10 minuter.

Fyllningen:
Skär paprika och zucchini i en storlek du föredrar, jag skulle säga att kuber på 1x1 cm är lagom. Häll av vätskan från bönorna och majsen. Pressa vitlöken.

Se till att du använder en stor stekpanna till detta eftersom alla grönsaker skall i här. Sätt värmen på medium och stek vitlöken i 1 minut, tillsätt sedan succhinin och stek i ytterligare 3 minuter. Tillsätt majsen, paprikan, bönorna och den rostade sötpotatisen. Stek på i ett par minuter, och rör om ordentligt. Tillsätt 2,5-4 dl av såsen till grönsakerna och tag bort pannan från värmen. Grönsakerna kommer bli fullständigt tillagade i ugnen sedan.

Fyll tortillabröden med grönsaksblandningen och placera dem med öppningen nedåt i en ugnsform. Sprid ut lite sås på toppen och sprinkla över en ost du gillar. Tillagas i mitten av ugnen i 15-20 minuter på 225 grader tills de är gyllene.

Guacamole:
Mosa avokadon. Finhacka tomaterna, löken och koriandern och blanda ihop med avokadon. Tillsätt även resten av ingredienserna. Klart! 

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂

Comments

comments

Do you also want to be able to cook amazing food?

Sign up on our email list and we will email you every time we post a new recipe on the blog.

It's free and you can unsubscribe whenever you want, either by clicking unsubscribe in the emails or by contacting info@linkedmeals.com directly. By subscribing you accept linked meals privacy policys.

Please check your inbox to confirm your subscription. Didn't get it? Look in your junkmail or try again.

Pin It on Pinterest

Shares
Share This