Kale and Feta Enchiladas

Oooh yes, this is one of those dishes, that turns your ‘oh no not vegetarian‘ frown upside down.  Bags of flavour and really easy to chuck together.  Don’t forget, all veggies are good and if you don’t have kale, thinly sliced brussel sprouts are equally as divine.

Prep Time: 15 min

Cook time: 20 min

Serves: 4


Olive Oil
2 onions, thinly sliced
1 clove garlic, crushed
1 tsp mixed herbs, dried
150g kale
150g feta, diced
125g cottage cheese with chives
100g French beans, cooked and sliced
1 tin roasted garlic and onion tomatoes
1/2 cup vegetable stock
salt and freshly ground black pepper
8 Tortillas (use GF if required)
50g feta, crumbled
50g cheese, grated
handful freshly chopped herbs – garnish


Pre heat oven to 180 degrees & lightly grease an ovenproof lasagna dish.

Drizzle oil into a nonstick frying pan and gently sauté the onions, garlic and herbs for 2 – 3 minutes, or until soft, fragrant and golden.

Add the kale, cook for a further 2 minutes. Remove from heat, allow to cool then sprinkle in first measure of feta, cottage cheese and beans. Gently combine and season well.

Mix together the tomatoes and stock, pour into the lasagna dish. Stir, taste and season if required.

Carefully dip the outside of each tortilla in the tomato mixture, then lay on a separate plate.

Divide the cheese mixture into 8, fill each tortilla with the mixture, roll and snugly place in the tomato sauce.

Sprinkle with the remaining cheese and bake for 20 minutes or until golden brown.

Serve with salad greens or crusty bread.