Vegetable Enchiladas – Vegetarian, Mexican

• The biggest effort in this dish is actually just chopping the vegetables 😉 Cut all the vegetables into bite-sized pieces and fry them all around in the heated oil in a pan. Season with salt, pepper and paprika. If you want, you can add some Mexican spice mixture. Drain the corn and kidney beans and fold in.
• Place the wraps on a plate and put some of the fried vegetables in the middle. Spread some tomato sauce on top. Pour sour cream (or alternatives, see ingredients above) and some grated cheese on top. Spread a few tablespoons of tomato sauce in a baking dish so that the base is lightly covered. Roll up the wheat flatbreads and place them side by side in the baking dish.
• Cover with the remaining tomato sauce. Spread the remaining sour cream on top in blobs. Finally, sprinkle with the rest of the grated cheese. Bake in the preheated oven on the middle rack at 200 degrees top / bottom heat for about 20 minutes, until the cheese is melted and lightly browned.

Tip:

• If you are in a hurry, you can simply fry a bag of frozen Mexico vegetables and fill the cakes with them.
• Instead of ready-made tomato sauce, you can also use strained or chopped tomatoes and season to taste. Or you just use 1 glass of ready-made tomato sauce and stretch it with 150-200 ml vegetable stock, 2 tablespoons of ketchup and 1 tablespoon of tomato paste.