Vegetable and Ricotta Enchiladas Recipe | The Spice Tailor
Vegetable and Ricotta Enchiladas
  • 4
  • 10
  • 15
Original Tikka Masala
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  • 1 packet The Spice Tailor Original Tikka Masala
  • 2 tbs vegetable oil
  • ½ medium red onion, sliced
  • ½ medium aubergine, cubed
  • 1 small courgettes, cubed
  • ½ red pepper, sliced
  • 125g ricotta cheese or feta
  • 4 large or 8 small flour or corn tortilla wraps
  • Salt and pepper to taste
  1. Preheat the oven to 180C.
  2. Heat the oil in a frying pan and stir fry the aubergine and courgettes for about 5 minutes or until almost tender. Stir in the rest of the vegetables and fry until softened and cooked. Season.
  3. Divide the vegetables between the tortilla wraps and dot over the ricotta cheese. Roll up the wraps and place into an ovenproof dish, seem-side down.
  4. Pour over the Tikka Masala sauce, leaving the ends clear. Reserve the spices for another cook. Bake in the oven for 15 – 20 until piping hot and serve.
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