Zucchini Blossom Enchiladas

A Mexican dish loved by everyone, enchiladas are not only delicious but really easy to prepare. Try these zucchini blossom enchiladas to give a twist to the classic enchilada recipes. A vegan meal that will be ready in a snap, these enchiladas are stuffed with a tasty stuffing featuring zucchini blossoms, yellow corn kernels, and Poblano chile and topped with a mouthwatering green sauce for a spicy touch.
Reviewed by
5
|
2 comentarios
0
Favorites
Collections
Menu planner
Shopping list
Ingredients
2
Portions
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
  • Error in CompositeNameEnglish::ingredient NIL
Preparation
30 mins
0 mins
Easy
  • For the sauce: In a pot with hot oil fry tamales, onion, garlic, cumin, allspice, and chiles until vegetables soften. Add vegetable broth. Bring to a simmer and cook for 20 minutes.
  • Transfer cooked ingredients to a blender. Add cilantro. Blend until smooth.
  • Pour sauce into the pot with a bit more oil. Fry sauce until thick. Season with salt.
  • For the stuffing: In a skillet over medium heat, cook onion with a bit of oil. Add garlic, zucchini blossoms, and yellow corn kernels. Cook for 5 minutes. Add Poblano chile strips. Cook for 5 more minutes. Season.
  • In a skillet with oil, slightly fry tortillas. Drain on a paper towel-lined plate to remove excess oil.
  • For assembling the enchiladas: On a chopping board place tortillas. Stuff with zucchini blossoms stuffing. Fold like enchiladas. Place on a plate. Spoon sauce over. Garnish zucchini blossom enchiladas with a bit of stuffing and zucchini blossoms.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?