Enchiladas Vegetarianas

Vegetarian enchiladas with cottage cheese

Cottage cheese is popular in vegetarian dishes and is a great healthy and light alternative to traditional fillings.





20 minutes


  • 8 La Tortilleria corn tortillas
  • 3 tomatoes
  • ½ brown onion, peeled and quartered
  • 2 garlic cloves
  • Salt, to taste
  • 300g Cottage cheese
  • Cooking oil
  • 2 tbsp sour cream, to serve
  • ½ avocado, to serve

Cooking Instructions

  1. Place tomatoes, onion and garlic in a pot and cover with water. Boil for approximately 15 minutes or until soft.
  2. Drain the water from the pot and place the contents in a blender, adding stock powder to the mix. Blend until smooth and season to taste.
  3. Heat oil in a frying pan. Place the tortillas one-by-one in the oil for about 30 seconds, flip and repeat. The tortillas should be heated but not crispy. Add extra oil as needed.  Drain the tortillas on a paper towel.
  4. Dip a fried tortilla into the red salsa, then place on a serving plates ready to be filled. Repeat for the remaining tortillas.
  5. Spoon cottage cheese onto each tortilla and fold in half.
  6. Pour the red sauce over the top. Top with sour cream and sliced avocado.

¡Buen Provecho!

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