4 Serves
68 Mins
Prepare the pickled vegetable topping by finely chopping the cabbage, carrots, and beets. Combine them in a bowl and let them marinate in vinegar and spices.
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EgyptianVitamin E
2 mg / 15 mgVitamin K
315 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
169 µg / 400 µgCalcium
525 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
861 mg / 1,250 mgPotassium
1362 mg / 4,700 mgSodium
1729 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
48 µg / 55 µgFiber
11 g / 28 gSugar
18 g / 50 gSaturated Fat
18 g / 20 gCholesterol
278 mg / 300 mgCaffeine
0 mgNet Carbs
75 gAlcohol
0 g
In a frying pan, heat the vegetable oil and brown the ground beef with onions and garlic. Season with salt and pepper to taste.
Fry the corn tortillas in hot vegetable oil until they are crispy and golden brown. Drain on paper towels.
Assemble the enchiladas by placing the meat mixture on the crispy tortilla, followed by a generous portion of the pickled vegetable slaw, slices of hard-boiled eggs, and a sprinkle of queso fresco and fresh parsley.
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Greek