The enchiladas are traditionally made with a corn tostada, but this healthy version is made with potato flour, low in calories and super light.
They can be purchased or you can opt for a gluten-free tortilla version from the supermarket.
How to prepare
In a skillet, sauté at low heat the following ingredients in small pieces: carrot, celery, corn kernels, half an onion, and sweet pepper. Once they are tender, add the remaining ingredients such as seasonings to taste and salt.
The beef, preferably ground, is cooked separately by steaming, seasoned to taste, and with thyme and a few bay leaves. The meat is mixed with the sautéed vegetables and set aside for assembling later.
In a pot, boil a couple of beets and 2 eggs. Once soft, remove from heat, peel them, and slice both into rounds.
The cabbage, in the original recipe, is also boiled, but here it serves as the crunch factor for the dish. It is soaked in vinegar water, well washed, and then julienned.
To assemble the enchiladas, start with the gluten-free tostadas, then add the vegetables and meat, followed by the beetroot and egg slices. Top with shredded cabbage, and if desired, a spoonful of Greek yogurt. Enjoy!
What's the best part? One serving of enchiladas contains only 150 kcal. Delicious, nutritious, and healthy.
