Vegetarian enchiladas with spinach

Ingredients for 3 servings:

• 2 large bell peppers
• 1 large onion(s), red
• 5 tortillas
• 300 g fresh leaf spinach
• 400 ml vegetable stock
• 500 ml tomato puree
• 100 ml cream
• some oil for frying
• 400 g cheese
• 1 garlic clove(s)
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash the bell peppers and cut into thin strips. Slice the onion into rings and pull them apart. Peel the garlic and chop into small pieces. Add a little oil to a pan and sauté the vegetables for 10 minutes. Add the spinach and sauté for 3 minutes. Season with salt and pepper. Place the sautéed vegetables on one side of the tortillas, sprinkle with some cheese, and roll them up. Preheat the oven to 200 degrees Celsius. For the sauce, prepare the vegetable stock according to the package instructions. Boil with the tomato puree and cream for 3 minutes. Season to taste with salt, pepper, and chili powder or hot paprika, if desired. Pour the sauce over the bottom of the baking dish and place the tortillas in it. Spread the remaining sauce over the vegetables and sprinkle with cheese. Bake in the oven for 15-20 minutes.