Vegetarian Spinach Enchiladas

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

Spinach Enchilada Recipe

Enchiladas are a famous Mexican and South American comfort food. It is a simple meal with a corn tortilla wrapped around a filling of meat, vegetables or sea food, and then covered in a 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 Mayan, and it is easy to see how this tasty dish is so popular and have so many variations.

This recipe is easy and healthy to make. You can also prepare in advance and even freeze the whole "enchilada"!

Vegetarian Spinach Enchiladas

Here’s What You Need

Spinach Enchilada Ingredents
  • 1 tbs olive oil
  • 1 can 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 oven proof (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 with 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 cheese has melted and the tortillas are baked through.
  8. Let stand for 5 min.
  9. Before serving, sprinkle the enchiladas with the remainder of the parsley.

Other Mexican Vegetarian Recipes


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