Enchiladas with beetroot filling

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Enchiladas with beetroot filling

Author: Aušra


Nice snack or light lunch. I prepared it long time ago, but when I remember mild taste of beetroot I feel good. And that’s why it deserves to be in my blog 🙂

Enchiladas with beetroot filling

Time needed:
Yields: 4 servings
Calories: 326 kcal / serving


  • 6-7 (800 g) fresh beetroots
  • 1 onion
  • 2 tbsps. oil
  • 2 tbsps. red wine vinegar
  • 1 tbsp. honey
  • 1 tsp. salt
  • pinch black peppers, coarsly ground
  • 4 big corn tortillas (I used wheat tortillas)
  • 200 ml grated cheese


  • Peel and grate beetroot.
  • Peel onion and cut in rounds.
  • Put beetroot and onion in a pan with oil and bake on a middle heat while they become soft.
  • Pour red wine vinegar and honey. Season with salt and peppers.
  • Put beetroot filling on the tortillas and roll.
  • Put rolls on a baking tray and sprinkle with the cheese.
  • Bake in preheated to 250°C oven about 10 minutes.
  • Serve with salad leaves and a tablespoon of yoghurt. Enjoy!

Source: Didžioji virtuvės knyga (Alma littera, 2008)

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