Spinach and ricotta enchiladas

Prep: 20 mins
Cook: 30 mins
Spinach and ricotta enchiladas
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

500g of passata

1 tbsp of soy sauce

1 tsp of dried coriander

½ tsp of cumin

200g of ricotta

150g of feta, cubed

250g 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 one clove of garlic and half the onion over a medium heat until golden.

Add the passatta, soy sauce, coriander and cumin. Simmer for 15mins, stirring occasionally. Season to taste.

In a frying pan, add the remaining onion and the second clove of garlic. Once golden, add the 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 cheddar 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. 

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