Healthy Vegetarian Recipes - Vegetable Enchiladas

Serves 4

Calories per serving - 209

Ingredients

2 flour tortillas

For the filling

115g spinach, stems removed

4 spring onions, sliced

25g low-fat cheddar cheese, grated

a pinch of ground coriander

1 small celery stick, trimmed and sliced

50g drained, canned corn

1 carrot, peeled and grated

For the sauce

150ml skimmed milk

2 tbsp cornflour

150ml vegetable stock

4 pickled jalapeno chillies, sliced

50g low-fat cheddar cheese, grated

1 tbsp tomato puree

1 tbsp fresh chopped basil

basil or coriander sprigs to garnish

Method

1. Blanch the spinach for the filling in boiling water for 2-3 minutes. Drain well and put in a mixing bowl with the scallions, cheese, coriander, celery, corn and carrot.

2. Spoon half of the filling along one edge of each of the tortillas. Roll up the tortillas and cut in half. Put in a shallow ovenproof baking dish, seam side down.

3. Four the sauce, blend 4 tablespoons of the skim milk to a paste with the cornstarch. Heat the remaining milk and vegetable broth in a saucepan and stir in the cornstarch paste, jalapeno chiles, half of the cheese and the tomato paste.

4. Bring the sauce to a boil, stirring until thickened. Cook for 1 minute and pour over the tortillas in the dish. Sprinkle the remaining cheese on top and cook in the oven at 350f for 30 minutes or until the sauce is bubbling and the cheese has melted. Garnish with cilantro or basil and serve with a small salad.