Vegetable and Ricotta Enchiladas
Vegetable and Ricotta Enchiladas
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- 1 pack of The Spice Tailor Original Tikka Masala
- 2 tbsp vegetable oil
- 1/2 medium eggplant, cubed
- 1 small zucchini, cubed
- 1/2 medium red onion, sliced
- 1/2 red bell pepper, sliced
- 4 large or 8 small flour or corn tortilla wraps
- 150g ricotta or feta cheese
- Salt and pepper to taste
- Preheat the oven to 350ºF (180ºC/Gas Mark 4).
- Heat the oil in a frying pan and stir-fry the eggplant and zucchini for about 5 minutes or until almost tender. Stir in the rest of the vegetables and fry until softened and cooked through. Season lightly.
- Divide the vegetables between the tortilla wraps and dot over the cheese. Roll up and place into an ovenproof dish, seam-side down.
- Mix both the Tikka Masala sauces and pour over, leaving the ends clear. Reserve the whole spices for another cook. Bake in the oven for 20 minutes until hot and serve.
- 1 pack of The Spice Tailor Original Tikka Masala
- 2 tbsp vegetable oil
- 1/2 medium eggplant, cubed
- 1 small zucchini, cubed
- 1/2 medium red onion, sliced
- 1/2 red bell pepper, sliced
- 4 large or 8 small flour or corn tortilla wraps
- 150g ricotta or feta cheese
- Salt and pepper to taste
- Preheat the oven to 350ºF (180ºC/Gas Mark 4).
- Heat the oil in a frying pan and stir-fry the eggplant and zucchini for about 5 minutes or until almost tender. Stir in the rest of the vegetables and fry until softened and cooked through. Season lightly.
- Divide the vegetables between the tortilla wraps and dot over the cheese. Roll up and place into an ovenproof dish, seam-side down.
- Mix both the Tikka Masala sauces and pour over, leaving the ends clear. Reserve the whole spices for another cook. Bake in the oven for 20 minutes until hot and serve.
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