Ingredients with Measurements:
- 8-10 corn tortillas
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 can of diced tomatoes (14 oz)
- 1 tsp of cumin
- 1 tsp of smoked paprika
- 1 tsp of chili powder
- 1/4 cup of vegetable broth
- Salt and pepper to taste
- 1/4 cup of chopped cilantro
- 1/4 cup of crumbled queso fresco
Special equipment needed:
- Baking sheet
- Blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the sliced bell peppers, zucchini, and onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until tender and slightly charred.
3. In a blender, combine the can of diced tomatoes, minced garlic, cumin, smoked paprika, chili powder, and vegetable broth. Blend until smooth.
4. Heat the tomato sauce in a skillet over medium heat. Once heated, add the roasted veggies to the skillet and stir to combine.
5. Heat the corn tortillas on a separate skillet until slightly toasted.
6. To assemble the entomatadas, dip each tortilla in the tomato sauce and place on a plate. Add a spoonful of the roasted veggie mixture on top of each tortilla. Roll the tortilla and repeat until all tortillas are filled.
7. Garnish with chopped cilantro and crumbled queso fresco.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 180
Fat: 5g
Carbohydrates: 30g
Protein: 6g
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- You can substitute the queso fresco with feta cheese or goat cheese.
- You can substitute the vegetable broth with chicken broth or water.
Variations:
- You can add shredded chicken or beef to the roasted veggie mixture for a meatier option.
- You can add black beans or corn to the roasted veggie mixture for a heartier option.
Tips and tricks:
- Make sure to season the roasted veggies well with salt and pepper before roasting.
- If the tomato sauce is too thick, add more vegetable broth to thin it out.
- To make the entomatadas spicier, add more chili powder or a diced jalapeño to the tomato sauce.
Storage instructions:
Store any leftover roasted veggie mixture and tomato sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the roasted veggie mixture and tomato sauce separately in a skillet over medium heat until heated through. Heat the corn tortillas on a separate skillet until slightly toasted.
Presentation ideas:
Arrange the entomatadas on a platter and garnish with chopped cilantro and crumbled queso fresco.
Garnishes:
Chopped cilantro and crumbled queso fresco.
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice and refried beans.
Troubleshooting advice:
- If the roasted veggies are not tender enough, roast them for a few more minutes until they are cooked to your liking.
- If the tomato sauce is too thin, let it simmer on low heat until it thickens up.
Food safety advice:
Make sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
Entomatadas are a traditional Mexican dish that originated in central Mexico. They are similar to enchiladas but are made with a tomato-based sauce instead of a chili-based sauce.
Flavor profiles:
The roasted veggies add a smoky and slightly sweet flavor to the entomatadas, while the tomato sauce adds a tangy and slightly spicy flavor.
Serving suggestions:
Serve the entomatadas hot with a side of Mexican rice and refried beans for a complete meal.
Related Categories
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Region: Mexican
Taste: Savory, Spicy, Tangy, Herbaceous, Smoky