Get festive this Cinco de Mayo and put together these cheesy vegetarian enchiladas from The Honour System. In this recipe, whole wheat tortillas are stuffed with an amazing mixture of ricotta, spinach, garlic and brown rice. They are then topped with a spicy cheddar cheese and salsa combo before baking to kick it up a notch. Pair these yummy treats with your favorite margarita and you’ll be in the holiday spirit in no time!
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 cup chopped chives
- 3 cloves garlic, minced
- 2 cups spinach, roughly chopped
- 2 cups brown rice, cooked
- 1 cup ricotta cheese
- 1/4 cup Greek yogurt
- 1/2 tablespoon chili powder
- 1/2 tablespoon cumin
- 2 cups shredded cheese, tossed with 1 tablespoon chili flakes
- 3 whole wheat tortillas (approx. 190 calories each)
- 1 cup salsa
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 1-1/4 cup of the shredded cheese. Season with the chili powder and cumin and mix well.
Spoon about 1/3 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.
Serves: 6 | Serving Size: 1 enchilada (1/6th of recipe)
Per serving: Calories: 420; Total Fat: 22g; Saturated Fat: 12g; Monounsaturated Fat: 7g; Cholesterol: 52mg; Sodium: 797mg; Total Carbohydrate: 20g; Dietary Fiber: 5g; Sugars: 3g; Protein: 20g
Nutrition Bonus: Potassium: 582mg; Vitamin A: 8%; Vitamin C: 59%; Calcium 10%; Iron: 13%