Plato Vegetariano Recipe
A cheese enchilada and a burrito stuffed with zucchini, cauliflower, broccoli, carrots and green beans. Topped with cheddar and Monterey jack cheese. Served with rice and beans.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add zucchini, cauliflower, broccoli, carrots, and green beans. Sprinkle with cumin, chili powder, salt, and black pepper. Cook for about 5-7 minutes until the vegetables are tender but still crisp. Remove from heat and set aside.
- 2
Make the Burritos
Warm the corn tortillas in a dry skillet or microwave until pliable. Spoon a portion of the vegetable filling into each tortilla, roll tightly, and place seam-side down in a baking dish.
- 3
Prepare the Enchiladas
In the same baking dish, fill the remaining tortillas with the vegetable mixture, rolling them up and placing them next to the burritos. Pour any remaining filling over the top.
- 4
Add the Cheese
Sprinkle the shredded cheddar and Monterey Jack cheese evenly over the top of the burritos and enchiladas.
- 5
Bake
Preheat the oven to 350°F (175°C). Bake the dish for 20 minutes or until the cheese is melted and bubbly.
- 6
Serve
While the enchiladas and burritos are baking, warm the refried beans and cooked rice in a separate pot. Serve the baked enchiladas and burritos with a side of rice and beans.
