- 3 cups of broccoli florets
- 1 ½ cups ricotta cheese
- 2 cups cheddar cheese, shredded
- 1 egg
- 1 garlic clove, minced
- ½ tsp. each of salt, pepper and ground cumin
- 6 whole wheat tortillas
- ½ cups red chile enchilada sauce*
- 1 cup vegetable stock
Preheat oven to 375 degrees
Blanch broccoli florets by bringing a pan of water to a boil, add broccoli and cook for 3 minutes. Drain immediately and run under cold water.
Place broccoli, ricotta cheese, 1 cup of the cheddar cheese, egg, garlic and cumin in a food processor or blender. Pulse to blend all ingredients (mixture can be chunky or smooth – whichever you prefer).
Fill each tortilla with the broccoli mixture and roll them up. Arrange tortilla rolls in an oven-proof dish that is large enough to hold the 6 tortillas rolls in a single layer. Pour the red chile enchilada sauce and the vegetable stock over the tortilla rolls. Top with the remaining cheese.
Bake 30 minutes. Let the pan cool for 10 minutes and serve.
*Red chile enchilada sauce is available in the Mexican Food section at a supermarket.