Going without meat once a week shouldn’t be a chore.

Look at it as an opportunity to introduce yourself to a variety of different veggie options, and you can all feel good about doing your bit to help the environment.

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Spinach Enchiladas Recipe:

Serves 6-8


15g butter

1 bunch of spring onions, sliced

5ml chopped garlic

200g spinach, chopped

250g ricotta cheese

250ml sour cream

500ml grated cheddar cheese

salt and pepper

6 tortilla wraps

400g jar of ready-made salsa


Preheat the oven to 180degC.

Melt the butter in a pot over medium heat, add the spring onions and garlic and cook for a few minutes.

Stir in the chopped spinach and fry until wilted, about 5 minutes.

Remove from the heat and stir in the ricotta, sour cream and half the grated cheese.

Season with salt and pepper.

Place a tortilla on a board. Spoon about 60ml of the spinach mixture across the middle of the tortilla and roll up. Place seam-side down in a baking dish.

Repeat with the remaining spinach and tortillas.

Pour the jar of salsa over the tortillas, sprinkle with the remaining cheese and bake for 15-20 minutes, until sauce is bubbling and cheese is melted.

– Angela Day
Categories: Foodporn Lifestyle News