25 December 2020

Zucchini and Pepper enchiladas

Vegetarian - except when you have husband insisting on the visible protein (beans or meat) The photo I took is with a version that had 1 pound of minced meat (husband insisted), and a bit more cheese than the recipe required because I just wished to use up all the cheese I had left...


Green sauce

2 cloves of garlic

1 medium onion

1 green pepper

1 zucchini

1 cup of grated cheddar cheese

1 cup of minced meat - optional

Cumin, oregano, basil, cayenne, and black pepper


1. Sauté garlic and onion (and meat if you put it)

2. Add peppers, zucchini and herbs stir, and cook over medium heat for another 5-8 minutes

3. Remove from heat and stir in half of the cheese.

4. Allow filling to cool before filling tortillas.

5. Put a bit of sauce in the pan, arrange enchiladas, 

6. Pour remaining sauce over them, sprinkle the remainder of cheese

7. Cover with Al foil and bake for 30 min at 325

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