A MEAL YOU CAN MAKE

Spinach and bean enchiladas

Soft rolled tortillas filled with beans and spinach under tomato sauce.

About 67 minutes · 2 servings · Hob · large lidded pan · Fan oven · large roasting dish · knife · board · measuring tools

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Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.

Ingredients · 2 servings

Allergens: Milk; tortillas may contain wheat/gluten. Choose vegetarian cheddar. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~616 kcal · 30g protein · 67g carbohydrate · 26g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Prepare onion and garlic, wash spinach and drain beans. Grate cheese and set out a roasting dish.

  2. Warm the tortillas

    Warm tortillas gently in the dry pan following the packet so they bend without splitting. Wrap on a plate.

  3. Make the filling

    Heat oil and soften onion. Add garlic, then spinach in handfuls and cook until wilted. Fold in beans and heat through. Move to a bowl.

  4. Warm the sauce

    Put passata, chipotle and water in the pan. Simmer while stirring until hot. Spread a little sauce in the baking dish.

  5. Get everything ready

    Divide filling between tortillas, roll gently and place seam-side down in the dish. Pour remaining sauce over and scatter with cheese.

  6. Set the oven

    Set the oven to 180°C fan. Clear a shelf and leave room for air around the tray.

  7. Let the oven heat

    Allow about 10 minutes, then check the oven indicator shows 180°C fan. Extend this wait if necessary.

  8. Put the dish in the oven

    Use dry oven gloves to place the prepared dish on the cleared shelf. Set the cooking timer after closing the door.

  9. Bake the enchiladas

    Bake until cheese melts and sauce bubbles in the centre. Check the middle filling is steaming hot; extend if necessary.

  10. Check and serve

    Lift portions out carefully with a broad spoon. Hot sauce can collect beneath the tortillas.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  11. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 16 min · Cooking: about 34 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Mexican-inspired · vegetarian oven adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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