Vegetarian Comfort Food with a Kick
Why You’ll Love These
🧀 Melted cheese & spinach in every bite
🌶 Smoky enchilada sauce for bold flavor
🔥 Crispy-edged tortillas with gooey centers
⏱ Ready in 45 minutes – great for Meatless Monday
Ingredients
Filling
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
10 oz fresh spinach, chopped (or frozen, thawed & squeezed dry)
15 oz ricotta cheese
2 cups shredded Monterey Jack (or Oaxaca cheese)
1 tsp cumin
½ tsp chili powder
½ tsp salt
Assembly
8 corn or flour tortillas
2 cups red enchilada sauce (homemade or canned)
½ cup crumbled queso fresco (for topping)
¼ cup chopped cilantro
Step-by-Step Instructions
1. Sauté the Filling
- Heat oil in skillet. Cook onion 3 minutes until soft.
- Add garlic and spinach; cook until wilted (2 mins). Let cool slightly.
2. Mix Cheeses
In a bowl, combine ricotta, 1½ cups Monterey Jack, cumin, chili powder, and salt. Fold in spinach mixture.
3. Roll & Bake
- Preheat oven to 375°F (190°C). Spread ½ cup enchilada sauce in 9×13″ dish.
- Fill each tortilla with ⅓ cup filling; roll tightly. Place seam-side down.
- Pour remaining sauce over top; sprinkle with remaining cheese.
- Bake 20-25 minutes until bubbly.
4. Garnish & Serve
Top with queso fresco and cilantro.
Pro Tips
🌯 Tortilla hack: Warm briefly to prevent cracking
🌱 Vegan option: Use cashew ricotta + dairy-free cheese
🔥 Extra smoky: Add 1 chipotle pepper in adobo to the filling
Serving Suggestions
🥑 Top with sliced avocado
🍚 Serve with Mexican rice
🍹 Pair with mango margaritas
“So good, no one will miss the meat!” 🌿🧀
Storage: Keeps refrigerated 3 days. Freezes well before baking.
Variations:
- Mushroom-Spinach: Add sautéed mushrooms
- Creamy Verde: Use green enchilada sauce + swirl in sour cream
- Spicy Kick: Mix in diced jalapeños to the filling