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.
Spinach Enchiladas Recipe:
Serves 6-8
INGREDIENTS
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
METHOD
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