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Correo Electrónico
 |
Raciónes: 4
Ingredientes
- 2 tablespoons vegetable oil
- 1/2 white onion, diced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 dried pasilla peppers, stemmed, toasted in a dry skillet
- 2 dried ancho peppers, stemmed, toasted in a dry skillet
- 1 cup unhulled sesame seeds, toasted in a dry skillet
- 1 slice bread
- 1/3 cup cocoa nibs (or 1/4 cup cocoa powder)
- 1 tablespoon oregano, preferably Mexican oregano
- 1 teaspoon cumin
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 4 cups clear vegetable broth (or part bean-cooking liquid)
- For the enchiladas
- Vegetable oil
- 5 cups diced white mushrooms (about 1/4")
- 5 cups diced zucchini (about 1/4")
- Kosher salt
- 12 corn tortillas
- To serve
- Rings of white onion
- Cotija or other crumbly white cheese (feta works in a pinch) (omit or replace for vegan)
View Full Recipe at Herbivoracious
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 597g | |
| Recipe makes 4 servings | |
| Calories 331 | |
| Calories from Fat 96 | 29% |
| Total Fat 11.09g | 14% |
| Saturated Fat 1.14g | 5% |
| Trans Fat 0.18g | |
| Cholesterol 5mg | 2% |
| Sodium 1625mg | 68% |
| Potassium 1144mg | 33% |
| Total Carbs 53.7g | 14% |
| Dietary Fiber 10.3g | 34% |
| Sugars 9.32g | 6% |
| Protein 10.81g | 17% |
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