50 Slow-Cooker Enchilada Recipes - Mattis Lundqvist - ebook

50 Slow-Cooker Enchilada Recipes ebook

Mattis Lundqvist

0,0

Opis

Easy and tasty Enchilada Ideas - How about Enchiladas with Spinach and Beans? - Or do you like Chocolate-Banana-Enchiladas? - What about an Apple-Enchilada... - ...or Mexican Style Enchiladas the classic way?  Enjoy the world of Enchilada recipes! Measurements in grams

Ebooka przeczytasz w aplikacjach Legimi na:

Androidzie
iOS
czytnikach certyfikowanych
przez Legimi
Windows
10
Windows
Phone

Liczba stron: 40

Odsłuch ebooka (TTS) dostepny w abonamencie „ebooki+audiobooki bez limitu” w aplikacjach Legimi na:

Androidzie
iOS
Oceny
0,0
0
0
0
0
0



Mattis Lundqvist

50 Slow-Cooker Enchilada Recipes

From delicious Enchiladas with Rice and Honey to tasty Shrimps Dishes - Measurements in grams

BookRix GmbH & Co. KG80331 Munich

Blackberry-Tofu-Enchiladas

Serves: 4

Preparation Time: 3 hours

Ingredients:

Tofu, 250 g, silken

Blackberries, 100 g

Lime juice, 2 teaspoons

Honey, 350 g

Soy Milk, 250 ml

Tortilla

Coconut Cream, 130 g, cold

Vanilla, 1 teaspoon

Directions:

Use a hand mixer to whip coconut cream, vanilla and ½ of honey together till fluffy. Put in refrigerator till needed.

Blend together blackberries, tofu, lime juice, remaining honey, and soy milk.

Put blended tofu mixture into tortillas and roll.

Grease your Crockpot and put enchiladas with seams down into pot.

Set Crockpot on low and cook for 2 hours. Remove from pan cool and add whipped coconut cream.

Nutritional Information:

Calories: 410 | Fat: 40 g | Carbohydrates: 11 g | Protein: 5 g

 

Enchiladas with Roasted Brussels Sprouts

Serves: 6

Preparation Time: 2 hours

Ingredients:

Brussels sprouts, 500 g, cut in halves

Cauliflower, 320 g, chopped

Apples, 2, peeled and cubed

Raisins- golden, 75 g

Sweet Onion, 1, sliced

Walnuts, 30 g, chopped

Olive Oil, 1 tablespoon

Vegan Mozzarella Cheese, 100 g

Enchilada Sauce- green, 400 g

Chardonnay, 2 tablespoons

Salt

Pepper

Directions:

Combine sprouts, apples, onion, cauliflower pepper, salt and pepper in a skillet and cook for 15 minutes till cauliflower and sprouts are tender. Pour wine on top of mixture.

Put mixture into tortillas, roll and put enchilada sauce on top. Grease Crockpot and put tortillas with seams down into pot.

Set crock pot on low and cook for 1 hour. Sprinkle cheese on top and cook for an additional 15 minutes.

Nutritional Information:

Calories: 208 | Fat: 8 g | Carbohydrates: 25 g | Protein: 4 g

 

Roasted Apples Enchiladas

Serves: 6

Preparation Time: 2 hours 30 minutes

Ingredients:

Brussels sprouts, 200 g

Apples, 2, seeded and chopped

Sweet Onions, 2, chopped

Olive oil, 1 tablespoon

Garlic Powder

Salt

Pepper

Lemon rind

Lemon juice

Tortillas

Sauce:

Flour, 65 g

Soy Milk, 250 ml

Vegan Mozzarella Cheese, 75 g, shredded

Directions:

Combine all ingredients together and sauté in a skillet; put aside till needed

Use skillet to melt butter, add milk then stir in flour. Add cheese and stir.

Put sprouts into tortillas and roll; pour cheese sauce on top of enchiladas.

Set crock pot on low and cook for 2 hours.

Top with leftover cheese and cook for 15 additional minutes.

Nutritional Information:

Calories: 200 | Fat: 6 g | Carbohydrates: 15 g | Protein: 1 g

 

Coconut-Almonds-Enchiladas

Serves: 4

Preparation Time: 3 hours

Ingredients:

Tofu, 250 g, silken

Coconut flakes, 75 g

Almonds, 140 g, chopped

Nutmeg, 2 teaspoons

Honey, 350 g

Soy Milk, 250 ml

Tortilla

Coconut Cream, 130 g, cold

Vanilla, 1 teaspoon

Directions:

Use a hand mixer to whip coconut cream, vanilla and ½ of honey together till fluffy. Put in refrigerator till needed.

Blend together almonds, coconut flakes, tofu, remaining honey, and soy milk.

Put blended tofu mixture into tortillas and roll.

Grease your Crockpot and put enchiladas with seams down into pot.

Set Crockpot on low and cook for 2 hours. Remove from pan cool and add whipped coconut cream.

Nutritional Information:

Calories: 430 | Fat: 43 g | Carbohydrates: 11 g | Protein: 6 g

 

Enchiladas with Spinach and Beans

Serves: 4

Preparation Time: 4 hours

Ingredients:

Canned Black beans, 500 g, rinsed

Corn, 175 g, frozen

Tomatoes, 100 g, sliced in halves

Frozen Spinach, 250 g, chopped

Cucumber, 1/2, sliced

Romaine Lettuce, 450 g, chopped

Salsa, 800 g

Vegan Cheddar, 200 g, shredded

Tortillas, 8, heated

Radishes, 4, cut lengthwise

Ground cumin, 1/2 teaspoon

Olive Oil, 2 tablespoons

Lime Juice, 3 tablespoons

Salt

Black Pepper

Scallions

Directions:

Mash half of the beans in a medium bowl. Then add corn, cheese, spinach, leftover beans, cumin, pepper and salt; mix together.

Put half the salsa in the bottom of your slow cooker. Place mashed beans into tortillas and roll. Place tortillas with seams facing down in slow cooker. Top with the rest of the salsa and cheese. Set your slow cooker to low and cook for 3 hours.

Toss radishes, lettuce, cucumber and tomatoes along with oil, lime juice, pepper and salt.

Place tossed salad into a plate and serve with warm enchiladas. Sprinkle with scallions.

Nutritional Information:

Calories: 576 | Fat: 28 g | Carbohydrates: 60 g | Protein: 28 g

Enchiladas with Lentils

Serves: 12

Preparation Time: 4 hours

Ingredients:

Sauce:

Flour, 2 tablespoons

Vegetable broth, 500 ml

Chili powder, 30 g

Olive Oil, 2 tablespoons

Cumin, 1/4 teaspoon