Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "f765884a39b14bbeb0417369007d1728",
    "updated": "2025-04-23T01:49:43.387Z",
    "title": "The Whole Enchilada",
    "subtitle": null,
    "description": "This layered enchilada recipe is a satisfying weekend project.  The flavorful filling, vibrant red sauce, and rich, creamy cashew topping create a truly memorable dish, reminiscent of a spicier lasagna.",
    "ingredients": [
      {
        "section": "FOR THE SAUCE",
        "ingredients": [
          "olive oil",
          "chopped red onion",
          "tomato paste",
          "adobo sauce",
          "mild to medium chili powder",
          "ground cumin",
          "garlic, grated or pressed",
          "fine sea salt, or taste",
          "whole wheat pastry flour or all-purpose flour",
          "water"
        ]
      },
      {
        "section": "FOR THE FILLING",
        "ingredients": [
          "olive oil",
          "chopped red onion",
          "sweet potato, trimmed and peeled, chopped (about 8.8 ounces, or )",
          "yellow squash, trimmed and chopped (about 5.3 ounces, or )",
          "garlic, grated or pressed",
          "nutritional yeast",
          "smoked paprika",
          "liquid smoke",
          "fine sea salt, or taste",
          "cooked black beans",
          "enchilada sauce (the one you just made)",
          "corn tortillas",
          "recipe creamy cashew sauce",
          "chopped fresh cilantro, to taste",
          "hot sauce, to taste"
        ]
      }
    ],
    "instructions": [
      "Start by preparing the sauce: Heat the olive oil in a large skillet over medium heat.",
      "Add the chopped red onion and cook, stirring occasionally, until fragrant (about 2 minutes).",
      "Incorporate the tomato paste, adobo sauce, chili powder, cumin, garlic, and salt.",
      "Sauté this mixture for 2 minutes, stirring frequently.",
      "Sprinkle the flour over the mixture and continue cooking and stirring for another 2 minutes.",
      "Gradually whisk in the water and cook until the sauce thickens slightly (about 6 minutes). Whisk frequently to prevent lumps.",
      "Remove the sauce from the heat and set aside.",
      "To prepare the filling: Heat the olive oil in a large skillet over medium heat.",
      "Add the chopped red onion and sweet potato. Cook for 6 minutes, stirring occasionally, until the sweet potato begins to soften.",
      "Add the yellow squash and garlic. Cook for 4 minutes, stirring occasionally.",
      "Stir in the nutritional yeast, smoked paprika, liquid smoke, and salt. Cook for 1 more minute.",
      "Add the black beans and enchilada sauce. Stir well to combine.",
      "Cover the skillet and simmer for about 4 minutes, or until the vegetables are fully tender. Add a little water if the vegetables stick.",
      "Adjust seasonings as needed.",
      "Preheat oven to 350°F (180°C, or gas mark 4).",
      "Pour the prepared sauce into a large, shallow bowl.",
      "If using store-bought tortillas, briefly warm them in a heated pan to soften.",
      "Spread about ½ cup (80 ml) of the enchilada sauce in the bottom of a 9 x 13-inch baking dish.",
      "Lightly coat each tortilla in the sauce, scraping off any excess.",
      "Place approximately ¼ cup (about 45 g) of the filling in each tortilla.",
      "Roll each tortilla around the filling, like a cigar.",
      "Arrange the filled tortillas seam-down in the baking dish, fitting them snugly.",
      "Pour the remaining enchilada sauce evenly over the enchiladas.",
      "Spread the Creamy Cashew Sauce evenly over the top.",
      "Bake for 20 to 25 minutes, or until the top is set and the enchiladas are heated through.",
      "Garnish with fresh cilantro and serve with hot sauce."
    ],
    "notes_ingredients": "If available, pre-shaped, uncooked corn tortillas that require a quick pan-fry are recommended for their sturdiness and fresh flavor. Follow package instructions. If using store-bought, ready-to-eat tortillas, warm them briefly in a pan over medium heat to soften.",
    "notes_instructions": null
  }
]