Vegetarian Enchiladas with Black Beans

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

I love Mexican food whenever I get the chance. This is a vegetarian enchilada, easy as 1, 2, 3 and packed with flavour the whole family will love.

Inspired by:

recipe updated Jun 8, 2020


  • Canned black beans icon
    Canned black beans
    800g (about 2)
  • Red rice icon
    Red rice
    150g (about ¾ cup)
  • Cheddar cheese icon
    Cheddar cheese
    100g (about 1 cup)
  • Flour tortilla icon
    Flour tortilla
    12 (696g)
  • Ricotta cheese icon
    Ricotta cheese
    140g (about ½ cup)
  • Fresh salsa icon
    Fresh salsa
    800g (about 3¼ cups)
  • Sour cream icon
    Sour cream
    300ml (1¼ cups)
  • Cilantro icon
    ¾ cup (about 19g)


  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Tm5 bowl
  • kCook icon Glass baking dish - 13 x 9 x 2"
  • kCook icon Work surface

Step preview

  1. Pre-heat oven - 180°C
  2. Add cheddar cheese to the TM5 bowl
  3. Fit TM5 bowl to TM5
  4. Chop - approx 8 sec, speed 8
  5. Transfer content of TM5 bowl to small bowl then set aside
  6. Add fresh salsa to a clean glass baking dish
  7. Add flour tortilla to a clean work surface
  8. Add ricotta cheese to the tortillas
  9. Top with canned black beans, red rice and fresh salsa
  10. Transfer tortillas to glass baking dish
  11. Top with fresh salsa
  12. Arrange cheese in tortillas
  13. Bake until lightly browned - 20 min, 180°C
  14. Serve with sour cream and cilantro
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