Cheesy Veggie Enchiladas

It’s Meatless Monday, and these cheesy vegetarian enchiladas from The Honour System have us drooling. In this version, whole wheat tortillas are stuffed with a savory mixture of ricotta, spinach, garlic and brown rice. To kick up the flavor, they’re then topped with a spiced up cheddar cheese and salsa before baking. In one word, yum.


under 35 mins
lunch dinner

Ingredients for servings

    Enchiladas

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 0.5 cup chopped chives

  • 3 cloves garlic minced

  • 2 cup spinach cloves garlic

  • 2 cups brown rice cooked

  • 1 cup ricotta cheese

  • 0.25 cup Greek yogurt

  • 1.5 tablespoon chili powder

  • 0.5 tablespoon cumin

  • 2 cups shredded cheese tossed with 1 tablespoon chili flakes

  • 3 whole wheat tortillas approx. 190 calories each

  • 1 cup salsa

Directions

  • Preheat the oven to 375° F.

  • Melt butter and olive oil together in a saucepan over medium-low heat. Add garlic and chives and stir until fragrant, but not brown. About 1 minute. Stir in spinach, and cook for about 5 more minutes.

  • Remove from the heat, and mix in the cooked brown rice, ricotta cheese, Greek yogurt and 1.25 cup of the shredded cheese. Season with the chili powder and cumin and mix well.

  • Spoon about 0.33 cup of the mixture onto the center of each wrap. Roll up, and place seam side down in a 9×13 glass baking dish.

  • Pour the salsa over the top, and top with the rest of the shredded cheese.

  • Bake for 15 to 20 minute, until sauce is bubbling, finishing them off with 2-3 minutes under the broiler until cheese is browned.

  • Cut each stuffed tortilla in half and serve.

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