Vegetarian Enchiladas with Black Beans

by

Tenina Holder

POSTED January 23, 2020 (LAST UPDATED October 14, 2020)

Serves

6

Total Time

1hrs 10mins

Calories

751

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.

recipe-image

    INGREDIENTS


  • Canned black beans icon
    Canned black beans

    800 g (about 2)drained, rinsed

  • Red rice icon
    Red rice

    150 g (about ¾ cup)cooked

  • Cheddar cheese icon
    Cheddar cheese

    100 g (about 1 cup)

  • Flour tortilla icon
    Flour tortilla

    12 (about 696 g)

  • Ricotta cheese icon
    Ricotta cheese

    140 g (about ½ cup)

  • Fresh salsa icon
    Fresh salsa

    800 g (about 3 ¼ cups)

  • Sour cream icon
    Sour cream

    300 g (about 1 ¼ cups)

  • Cilantro icon
    Cilantro

    ¾ cup (about 19 g)

    METHOD


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

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