Greening Austin Daily

Recipe Tuesday – Broccoli Enchiladas

20th July, 2010 - Posted by katherine - No Comments

Last week I tried another recipe from my vegetarian cookbook and it turned out pretty well – how can anything with a lot of cheddar cheese not turn out well though?  I modified the recipe slightly.

Ingredients:

• 4 1/2 cups broccoli heads
• 8oz ricotta
• 1 garlic clove, diced
• 6-8 tbsp Parmesan cheese
• 1 1/2 c cheddar cheese
• 6 flour tortillas
• 1 cup veggie bouillon
• 1 jalapeño  pepper, diced

Directions:

• Bring a pan of salted  to a boil and blanch broccoli for 1 minute, then rinse in cold water and drain
• Cut off stems and peel broccoli and dice the remaining heads
• mix broccoli with garlic, pepper, ricotta, cumin, and half of remaining cheeses
• fill tortillas with mixture, rolling them up and arrange in oven-proof dish. Top with remaining cheese and bake in preheated oven at 375 for 30 minutes