Spinach and Ricotta Enchiladas
Serves: 6
Ready in: 60 mins +
Spinach and Ricotta Enchiladas
Ingredients
- 75g passata/fresh tomato sauce with 30g fajita spice mix stirred in
- 200ml vegetable stock
- a pinch of cinnamon
- 475g cooked spinach, drained
- 30g pine nuts
- 50g raisins
- 150g ricotta
- ½ tsp grated nutmeg
- 6 Mexican corn tortillas
- olive oil, for frying
- salt and pepper
- 4-5 tbsp sour cream
- 80g each of vegetarian feta, Cheddar and ricotta, crumbled or grated
Method
-
1
Preheat the oven to 180C/350F/Gas 4. Heat up the passata and fajita spice mix together with the stock and 1/2 tsp of ground cinnamon. Taste and check the seasoning.
-
2
Brown the pine nuts in a frying pan and set aside. Add 1 tbsp of olive oil to the frying pan along with the raisins. Cook for two minutes, just until they plump up. Add the drained spinach, pine nuts, nutmeg, salt and pepper and cook until the spinach appears dry. Remove from the heat and add the ricotta.
-
3
In a clean frying pan over a medium heat, warm the tortillas one at a time in a little olive oil until they become flexible (this takes 20 seconds or so) then quickly drain them on kitchen paper. Spoon 2 tbsp of the spinach mixture onto the centre of each tortilla and roll.
-
4
Cover the base of an ovenproof dish (approx 26cm x 18cm works best) with a few spoonfuls of the tomato sauce; place the rolled tortillas on top, seam side down. Pour over the remaining sauce. Place the sour cream on top and sprinkle with cheese.
-
5
Bake for 30 minutes or until the cheese has melted and the sauce is bubbling.
-
PER SERVING: 22.9g FAT (Excluding extras)
Spinach and Ricotta Enchiladas was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 75g passata/fresh tomato sauce with 30g fajita spice mix stirred in
- 200ml vegetable stock
- a pinch of cinnamon
- 475g cooked spinach, drained
- 30g pine nuts
- 50g raisins
- 150g ricotta
- ½ tsp grated nutmeg
- 6 Mexican corn tortillas
- olive oil, for frying
- salt and pepper
- 4-5 tbsp sour cream
- 80g each of vegetarian feta, Cheddar and ricotta, crumbled or grated
-
1
Preheat the oven to 180C/350F/Gas 4. Heat up the passata and fajita spice mix together with the stock and 1/2 tsp of ground cinnamon. Taste and check the seasoning.
-
2
Brown the pine nuts in a frying pan and set aside. Add 1 tbsp of olive oil to the frying pan along with the raisins. Cook for two minutes, just until they plump up. Add the drained spinach, pine nuts, nutmeg, salt and pepper and cook until the spinach appears dry. Remove from the heat and add the ricotta.
-
3
In a clean frying pan over a medium heat, warm the tortillas one at a time in a little olive oil until they become flexible (this takes 20 seconds or so) then quickly drain them on kitchen paper. Spoon 2 tbsp of the spinach mixture onto the centre of each tortilla and roll.
-
4
Cover the base of an ovenproof dish (approx 26cm x 18cm works best) with a few spoonfuls of the tomato sauce; place the rolled tortillas on top, seam side down. Pour over the remaining sauce. Place the sour cream on top and sprinkle with cheese.
-
5
Bake for 30 minutes or until the cheese has melted and the sauce is bubbling.
PER SERVING: 22.9g FAT (Excluding extras)
Spinach and Ricotta Enchiladas was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
