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Today there are greetings from the vegetarian Tex-Mex kitchen. In this post, I’ll show you how you can easily prepare vegetarian-filled enchiladas yourself. I recommend fried pimientos de padrón and a herb quark with it.
Filled enchiladas are common in Tex-Mex restaurants. But mostly the fat just runs out of them. My vegetarian filled enchiladas are super tasty and healthy. The fat does not ooze out, instead a creamy herb quark filling forms the basis for these filled enchiladas. They are then filled with crunchy and finely diced vegetables, leaf spinach and cheddar.
My filled enchiladas are perfect for a quick after-work meal or as a snack in between. You can also pamper guests with this recipe. Maybe even by arranging all the ingredients separately in bowls and each putting together their own enchiladas. There are no limits to creativity either. Do you have other ideas for a delicious and light filling? Feel free to write them in the comments!
Nutritional information per enchilada:
Calories: 252 – Protein: 13g – Fat: 11g – Carbs: 26g
Vegetarian filled Enchiladas
- 4 tortillas
- 1/2 zucchini
- 1/2 red bell pepper
- 200g baby spinach
- 80g cheddar
- salt, pepper
- For the herb cream:
- 100g low-fat quark
- 50g crème legere
- 1 bunch of parsley
- 1 clove of garlic
- juice of 1 lemon
- Step 1 For the filling, mix the low-fat quark with the cream and the juice of 1 lemon. Finely chop the parsley, press the garlic and stir in both. Season with salt and bell pepper.
- Step 2 Cut the zucchini and bell bell pepper into fine cubes. Sauté the baby spinach in a pan until it breaks down.
- Step 3 Spread the cream on the center of the tortillas. Then spread the diced vegetables and spinach on top and sprinkle some cheddar on top. Fold the tortillas in at one end about 1cm and roll up.
Place all the enchiladas in a baking dish and sprinkle with the remaining cheddar. Bake in the oven at approx. 180 degrees for 20 minutes.