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Spicy Vegetarian Enchiladas

Spicy Vegetarian Enchiladas

Spicy Vegetarian Enchiladas

  • icons/brand/timer copy 2 Created with Sketch. Cook Time: 55 Minutes
  • icons/brand/silverware copy Created with Sketch. Yield: 5 servings

Vegetables never tasted so good!

Ingredients

  • 1 tbsp. corn oil
  • ½ c. onion, chopped
  • 1 box (10 ounces) frozen chopped spinach, thawed
  • 1 c. frozen chopped broccoli, thawed
  • 1 can (14 to 16 ounces) diced tomatoes, undrained
  • ¼ c. Taco Seasoning Blend
  • ¼ tsp. Crushed Red Pepper
  • ½ c. ricotta cheese
  • 2 c. (8 ounces) shredded Monterey Jack cheese, divided
  • 1 pkg. (10 count) flour tortillas, 6-inch
  • 1 can (15 ounces) tomato sauce, divided

Directions

  1. Heat oil over medium-high heat in a large skillet about 1 to2 minutes.
  2. Add onion and sauté until tender.
  3. Add spinach, broccoli, diced tomatoes, 2 tablespoons of the taco or enchilada seasoning, and 1 teaspoon crushed red pepper; stir and cook until liquid is evaporated, about 10-15 minutes.
  4. Remove from heat.
  5. Add ricotta and 1 cup Monterey Jack cheese.
  6. Stir until well mixed.
  7. Preheat oven to 350F.
  8. Coat the bottom of a 13 x 9-inch pan with2/3 cup of tomato sauce.
  9. Place 1/3 cup vegetable mixture in each tortilla; roll tightly and place seam side down, in pan.
  10. In a small bowl, whisk remaing tomato sauce and taco seasoning with 1/4 teaspoon crushed red pepper.
  11. Pour over tortillas.
  12. Top with 1 cup Monterey Jack cheese and cover with foil.
  13. Bake for 25 minutes; remove foil and continue baking 5 more minutes.
  14. Remove from oven.
  15. Let sit 5 minutes before serving.

Tips

For a milder heat level, decrease crushed red pepper.