Vegetarian Spinach Enchiladas

Here are delicious vegetarian spinach enchiladas with spinach and ricotta cheese. Serve this lovely Mexican-style dish with a crisp green salad and a cold beer for a satisfying vegetarian meal!

Enchilada, a famous Mexican, and South American comfort food is a corn tortilla wrapped around a filling of meat, vegetables, or seafood and then covered in chili pepper and tomato sauce. The Spanish word ‘enchilar’ means to add chili to or decorate with chili.

The practice of wrapping tortillas around food dates back to at least the times of the Mayans, and it is easy to see how this tasty dish is so popular and has so many variations.

Here’s What You Need:

• 1 tbs olive oil
• 1 can of chopped tomatoes
• 1 cup salsa
• ½ cup chopped parsley
• 10 oz. frozen chopped spinach, thawed, and pressed to drain.
• 1 cup ricotta cheese
• 1 egg, lightly beaten
• Dash of red pepper or chili sauce
• Salt to taste
• 4 large soft tortillas
• 1 cup shredded cheddar or Swiss cheese

Here’s What You Do:

1. Heat the oven to 375 F/ 190 C
2. Lightly oil an ovenproof (Pyrex) dish
3. Mix tomato sauce, salsa, and ¼ cup of the parsley in a saucepan. Heat to boiling, reduce heat to low, and simmer for 5 min.
4. Mix spinach, ricotta cheese, egg, pepper sauce, and salt.
5. On each tortilla, place about ¼ of the spinach mix in a line down the middle and roll together. Place the seam down in the pan.
6. Spoon tomato sauce over the tortillas and sprinkle with the cheese.
7. Bake for about 25-30 min until the cheese has melted and the tortillas are baked through.
8. Let stand for 5 min.
9. Before serving, sprinkle with the remainder of the parsley.

Other Mexican Vegetarian Recipes:

• Guacamole Dip
• Corn Salad Recipe
• Black Bean Veggie Burgers
• Vegetarian Chili Recipe