Broccoli enchiladas

If you are using ready-made flour tortillas, which I did, this recipe takes no time at all and is really tasty. A must try for broccoli fans like me!

Serves 4

450g broccoli florets
250g ricotta cheese
1 garlic clove, crushed
1/2 tsp ground cumin
200g cheddar cheese, grated
1 egg, lightly beaten
6 flour tortillas
225ml vegetable stock
3 tomatoes, diced
Chilli sauce

1. Cook the broccoli florets in boiling water. Drain well. Mash roughly and mix with garlic, cumin, ricotta and half of the cheddar. Add the egg and season with salt and pepper.

2. Fill the torillas with the broccoli mixture and arrange on a greased ovenproof shallow dish.

3. Sprinkle with the chopped tomatoes and chilli sauce. Pour over the stock. Sprinkle with the remaining cheddar and place in the oven (pre-heated at 180C) for 30 minutes.

Serve with hot salsa and a green salad if you wish.