Zucchini And Poblano Enchiladas Recipe

Ingredients For Zucchini And Poblano Enchiladas Recipe

• 0.5 cup A water
• 0.5 cup A rice wine vinegar
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 Red onion, sliced
• 2 Carrots, grated or cut into matchsticks
• 1 Red onion, sliced thinly
• 3 Poblano peppers, sliced thinly
• 3 tablespoon Olive oil, divided
• 2 teaspoon Mexican oregano
• 0.25 inch 2 zucchini, sliced into rounds
• As required Salt and pepper to taste
• 0.5 cup Crumbled goat cheese
• 6 inch 8 flour tortillas
• 0.5 cup Grated oaxaca cheese
• 2 Roma tomatoes
• 2 Jalapeao peppers
• 1 Yellow onion, quartered
• 2 tablespoon Canola oil
• 8 ounce 1 can chipotles in adobo sauce
• 1 Lime juiced
• 0.5 cup Cilantro
• 2 tablespoon Water
• 1 teaspoon Salt
• 0.5 teaspoon Pepper
• 1 tablespoon Olive oil
• 1 tablespoon Tomato paste
• 2 teaspoon Achiote paste
• 1 cup Quinoa
• 15 ounce 1 can black beans, drained and rinsed