These vegetarian enchiladas have become the wild card for lunches and dinners at home. Because they are very healthy, they are a different way of eating vegetables and because they are so rich that they are never left over.
Even so, I will tell you that they condemn very well so that then you only have to heat them in the micro a few minutes, but almost never enough because eating them is to start and not stop.
A javi loves to accompany them with long rice and me with a creamy salad of avocado and pico de gallo. Accompany them as you want but do them because you are going to fall in love, you will see!
- 1 red pepper
- 1 green pepper
- 1 yellow pepper
- 1 Zucchini
- 1 red onion
- 2 tomatoes
- 1 teaspoon of ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 8 wheat tortillas
- 200 g homemade fried tomato
- 100 g grated cheese
Cut the peppers and zucchini into thin strips. We also cut the zucchini.
Cut the onion and thin slices. Cut the tomatoes into cubes.
Put all the vegetables in a bowl, add the spices and mix them well.
If we are going to use the airfryer, we program 15 minutes at 180 degrees.
If we are going to make them in the oven we preheat it to 180 degrees with hot air and let bake for about 20 minutes until the vegetables are tender.
Take an omelette and fill with vegetables and a little cheese. We close as if they were a package first on the sides and then rolling the entire tortilla forming a roll. Repeat with all tortillas.
We placed them in the airfryer's castle. We schedule 5 minutes at 200 degrees. We cover them with a little fried tomato and a little grated cheese and schedule 10 minutes at 200 degrees.
If we are going to prepare them in the oven, bake 10 minutes at 200 degrees until wu the crispy tinnette tortillas and the melted cheese.
Tips and Tricks
- We can add chicken or meat
- We can freeze them in an airtight container
- Difficulty: easy
- Prep time 25 minutes
- Servings: 10