Vegetable enchiladas

Name: Vegetable enchiladas
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g Tomatoes; 2 large onions; 1/2 potty Basil; 1 TABLESPOON Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Tabasco; 1 package (270 g; 6 pieces) California wraps or wheat tortillas; 100 g Comté or Cheddar cheese; 125 g Schmand; 1 Garlic clove; 2 ripe avocados; 1 TEASPOON Lemon juice

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g Tomatoes
2 large onions
1/2 potty Basil
1 TABLESPOON Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Tabasco
1 package (270 g; 6 pieces) California wraps or wheat tortillas
100 g Comté or Cheddar cheese
125 g Schmand
1 Garlic clove
2 ripe avocados
1 TEASPOON Lemon juice

Directions

1
Wash, quarter and seed the tomatoes. Finely dice the flesh. Peel and chop onions. Wash basil, shake dry and cut into strips.
2
Fry the onions in hot oil. Steam the tomatoes for about 5 minutes. Season with salt, pepper and a few drops of Tabasco. Stir in basil.
3
Spread the filling on the wraps, roll them up and put them in a casserole dish. Grate cheese and mix with sour cream. Season with salt and pepper. Spread over the wraps. Bake in a hot oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) for about 20 minutes until golden brown.
4
Peel and chop the garlic. Halve the avocados and remove the stone. Remove the flesh from the skin with a spoon. Purée immediately with lemon juice and garlic. Season to taste with salt, pepper and Tabasco.
5
Serve the avocado cream with the enchiladas.