Vegetarian Spinach And Cheese Enchiladas Recipe

About this recipe

A diabetic-friendly, vegetarian dinner option featuring spinach, creamy cheeses, and a flavorful tomato-based sauce, baked to perfection.

Ingredients

• 400 g Zehrat Safa Tomato Paste, 4
• 25 g Parsley
• 400 g Agapi Protein Greek Yogurt (Natural)
• 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
• 250 g Mirchi Powder (Bedagi)
• 250 g Spinach - Chopped
• 200 g Urban Platter Vegetable Bouillon & Broth Powder

Instructions

1. 1. Preheat oven to 350°F (175°C).
2. 2. In a saucepan, whisk together 1 cup vegetable bouillon powder, 2 tablespoons tomato paste, and 1 teaspoon chili powder. Simmer uncovered for 5 minutes, stirring occasionally.
3. 3. In a mixing bowl, combine 2 cups fresh spinach (chopped), 3 tablespoons chopped parsley, 1/3 cup greek yogurt, and 1/4 cup ricotta cheese. Stir in 1 cup shredded reduced-fat Colby cheese.
4. 4. Lightly grease an 11 x 7 x 2-inch baking dish and spoon 1/2 cup of the prepared sauce into the bottom of the dish.
5. 5. Dip 6 whole wheat flour tortillas into the remaining sauce to coat them lightly.
6. 6. Spoon about 1/4 cup of the spinach mixture down the center of each tortilla. Roll each tortilla tightly and place it seam-side down in the prepared baking dish.
7. 7. Pour the remaining sauce evenly over the rolled tortillas and sprinkle with the remaining 1/2 cup shredded reduced-fat Colby cheese.
8. 8. Bake uncovered in the preheated oven for 20 minutes or until the cheese is melted and the dish is bubbly.
9. 9. Remove from the oven and let cool slightly before serving. Garnish with additional chopped green onions if desired.