Stuffed tortillas with tomato sauce

Name: stuffed tortillas with tomato sauce
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: olive oil; 2 toes garlic in thin slices; 1 look tomato cubes 400 g; 1 lime pressed out; sea salt and black pepper from the mill; 3 ripe avocados; 2 limes; 8 corn tortillas; 1 fresh red chili pepper without seeds and in very thin rings; bunch fresh coriander keep the leaves separate and small finely chopped stalks; 100 g freshly grated Manchego cheddar or Gouda cheese; 150 ml sour cream plus some extra for it; 1 bottle chili sauce

A nice mexican recipe. The vegetarian main course contains the following ingredients: olive oil, garlic (in thin slices), tomato cubes (400 g), lime (squeezed), sea salt (and black pepper from the mill), avocados, limes, corn tortillas, red chilli (without seeds) and in very thin rings), fresh coriander (keep the leaves separate and small finely chopped stalks), freshly grated Manchego (cheddar or Gouda cheese), sour cream (plus some extra for it) and chili sauce.

Ingredients

Kitchen Stuff

baking dish (25 x 30 cm)

Directions

Preheat the oven to 200 ºC. Put a saucepan with a few hefty shoots of olive oil on medium heat. Add the garlic and fry the slices for a few minutes until they are light golden brown. Then add the chopped tomatoes and the lime juice, bring the mixture to a boil, turn the heat low, season the sauce with salt and pepper and let it simmer for 10 minutes until slightly thickened.
Peel while the sauce is to simmer the avocados, remove the seeds, chop the flesh into pieces and mix with the juice of 1 lime and a pinch of salt and pepper. At this moment you can eat the tortillas: baptize the tortillas for 5 seconds. in the tomato sauce, put them on a plate, add a spoon of the avocado mixture with some peppers, coriander and cheese, roll up the tortillas and eat them with a spoonful of sour cream and coriander.
Delicious, but I think it's hot from the oven too. To eat them that way you have to pour a little bit of the tomato sauce into a suitable oven dish so that the bottom is covered. Divide the avocado mixture over the tortillas and sprinkle some peppers, coriander and cheese. Roll them up and put them together in the tomato sauce in the oven dish. Pour the rest of the sauce over the tortillas and add the sour cream and the last bit of the cheese and peppers.
Put the tortillas in the oven for 15 minutes until there is a golden brown and crispy crust. Serve with a fresh green salad and add a cup of sour cream and a few wedges of lime, and a bottle of chili sauce if you like spicy.