Thursday 17 July 2014

Spinach Enchiladas

These can be made in so many ways  - other than spinach, you can use swiss chard, arugula, beet greens or any combination of those.  This is a simple version that can be put together with very little effort.  I have so many greens in my garden I am trying to find different ways of using it up ... this is one of those delicious ways.  If you prefer a cheesier version, add some ricotta along with the mozzarella and rice.

1 cup chopped red onion
3 cloves garlic, minced
1/2 cup zucchini, grated
4 cups tightly packed chopped spinach (about 4 1/2 ounces)
2 tsp ground cumin
1 tsp chili powder
1 tsp cayenne
juice of 1 lime
1/4 cup grated mozzarella
1 cup cooked brown rice

Saute the onion and garlic for about 8 minutes until softened.  Add grated zucchini and spinach.   Continue to cook on medium heat while stirring.  When spinach has wilted, add the spices, salt to taste, and the lime.  You can stop cooking here and eat this as a super tasty side dish.

Or add the mozzarella and cooked rice.  Continue to stir until cheese is melted and rice is warmed through.  Again, you can stop here for a delicious side dish!

Scoop into a tortilla, then roll around the filling.  Place seam side down in a greased baking dish (just use a bit of spray cooking oil on the bottom of the dish).  Add cheese and some salsa on top.  Bake for 20 minutes until cheese is melted and filling is heated through.

Garnish with cilantro.


  1. I'm always on the lookout for new ways to use chard - I'll have to give this a try!