Vegetable and Ricotta Enchiladas

Vegetable and Ricotta Enchiladas

Made With Our Original Tikka Masala -
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
30 MINS COOK
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.
Anjum Signature

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
  • ½ medium aubergine, cubed
  • 1 small courgette, cubed
  • ½ medium red onion, sliced
  • ½ red pepper, 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 aubergine and courgette 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
  • ½ medium aubergine, cubed
  • 1 small courgette, cubed
  • ½ medium red onion, sliced
  • ½ red pepper, 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 aubergine and courgette 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

Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!

There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!

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