Vegetarian Enchiladas with Spinach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 2 large bell peppers
- 1 large onion (s), red
- 5 tortilla (s)
- 300 g spinach leaves, fresher
- 400 ml vegetable stock
- 500 ml tomato puree
- 100 ml cream
- some oil for frying
- 400 g cheese
- 1 clove garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the peppers and cut into narrow strips. Cut the onion into rings and pull them apart. Peel the garlic and cut into small pieces.
- Put some oil in a pan and fry the vegetables in it for 10 minutes. Add the spinach and cook for 3 minutes. Season to taste with salt and pepper.
- Cover the tortillas with the fried vegetables on one side, sprinkle with a little cheese and roll up. Preheat the oven to 200 degrees.
- Prepare the vegetable stock for the sauce according to the instructions on the packet. Bring the tomato puree and cream to the boil for 3 minutes. Season to taste with salt, pepper and possibly chili powder or hot paprika powder. Pour sauce over the bottom of the baking dish and place the tortillas in it. Spread the rest of the sauce over it and sprinkle with cheese. Baked in the oven for 15-20 minutes.
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