Name: Überbackene vegetarische Enchiladas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 150 g Emmentaler; 15 g Öl; 200 g rote Paprika; 120 g Zucchini; 1 Dose Mais-Bohnen-Mix (z. B. Texas-Mix von Bonduelle); 2 ½ TL Salz; ½ TL Pfeffer; 8 Weizentortillas; 200 g Schmand; 2 Dosen stückige Tomaten; 1 TL Paprika edelsüß; 1 TL Oregano; ½ TL Chili, gemahlen; Koriander, frisch

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2 Nacho Macho

1 Dose Mais-Bohnen-Mix (z. B. Texas-Mix von Bonduelle)

Überbackene vegetarische Enchiladas

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