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The Spice Tailor (Australia)

Vegetable and Ricotta Enchiladas

Vegetable and Ricotta Enchiladas

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Made With Our Original Tikka Masala
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
COOKS IN 30 MINS
These veg-filled enchiladas are one of those easy vegetarian recipes that satisfy all cravings with minimum effort. Try it for a fun and delicious dinner.
Tailored to Taste
These vegetable enchiladas are delicious, moreish and you can make the filling in advance and just finish off in the oven when you are ready to eat. You can add more vegetables, or even some chicken or other protein.
Ingredients
  • 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 capsicum, sliced
  • 4 large or 8 small flour or corn tortilla wraps
  • 150g ricotta or feta cheese
  • Salt and pepper to taste
Method
  1. Preheat the oven to 180ºC (Fan 160ºC/Gas Mark 4).
  2. 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.
  3. Divide the vegetables between the tortilla wraps and dot over the cheese. Roll up and place into an ovenproof dish, seam-side down.
  4. 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.
Tailored to Taste
These vegetable enchiladas are delicious, moreish and you can make the filling in advance and just finish off in the oven when you are ready to eat. You can add more vegetables, or even some chicken or other protein.
  • 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 capsicum, sliced
  • 4 large or 8 small flour or corn tortilla wraps
  • 150g ricotta or feta cheese
  • Salt and pepper to taste
  1. Preheat the oven to 180ºC (Fan 160ºC/Gas Mark 4).
  2. 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.
  3. Divide the vegetables between the tortilla wraps and dot over the cheese. Roll up and place into an ovenproof dish, seam-side down.
  4. 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.
MADE WITH OUR DELICIOUS
Original Tikka Masala
Original Tikka Masala
Britain’s favourite curry just got easy! Our deliciously creamy tomato-based sauce is delicately balanced and gently spiced. It is perfect with chicken, seafood, lamb, paneer or vegetables.
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