Spinach and ricotta enchiladas
Chef:
Green Isle
Prep:
20 mins
Cook:
30 mins
This vegetarian dish is packed with flavour and perfect for those evenings when you need some homemade comfort food.
1 onion, diced
2 cloves of garlic, crushed
400g of passata
2 tbsp of soy sauce
1 tsp of dried coriander
½ tsp of cumin
200g of ricotta
150g of feta, cubed
250g Green Isle Frozen Spinach
6-8 tortilla wraps
150g grated cheddar
Preheat the oven to 180 C and lightly grease an oven dish.
Heat a tablespoon of oil in a saucepan and sweat a clove of garlic and half the diced onion over a medium heat until golden.
Add the passata, soy sauce, coriander and cumin. Simmer for 15mins, stirring occasionally.
In a frying pan, add the remaining onion and the second clove of garlic. Once golden, add the Green Isle Frozen Spinach and wilt over a medium heat.
In a bowl, mix the ricotta with the cubed feta. Add the spinach mixture and stir until combined.
Spoon some of the mixture along the centre of a tortilla. Roll into a sausage shape and place into the baking dish. Repeat with remaining tortillas until the bottom of the dish is completely covered.
Pour your tomato sauce over the filled tortillas. Sprinkle cheese on top and bake for 25-30mins.
Serves
3-4
Preparation Time
20 minutes
Cooking Time
30 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Dinner, Family Dinners, Vegetarian
Special Info
Gluten free, Vegetarian
Level of Difficulty
Moderately Easy
To make this dish gluten-free, substitute gluten-free tortilla wraps into the recipe. We used BFree's Multigrain Wraps when we made it.
