Vegetarian Enchiladas with Black Beans


Tenina Holder

Posted January 23, 2020 (Last updated December 21, 2021)



Total Time

1hrs 10mins



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.


  • Canned black beans icon
    Canned black beans800 gdrained, rinsed
  • Red rice icon
    Red rice150 gcooked
  • Sharp cheddar icon
    Sharp cheddar100 g
  • Flour tortilla icon
    Flour tortilla12
  • Ricotta cheese icon
    Ricotta cheese140 g
  • Fresh salsa icon
    Fresh salsa800 g
  • Sour cream icon
    Sour cream300 g
  • Cilantro icon
    Cilantro19 g

  • 1. Pre-heat oven - 180°C
  • 2. Add sharp cheddar to the TM5 bowl
  • 3. Chop with MC fitted - approx 8 sec, speed 8
  • 4. Transfer content of TM5 bowl to small bowl then set aside
  • 5. Spread the bottom of a large baking dish with a thin layer of spicy fresh salsa
  • 6. Add flour tortilla to a clean work surface
  • 7. Spread ricotta cheese over 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. Sprinkle with cheddar cheese
  • 12. Bake until lightly browned - 20 min, 180°C
  • 13. Serve with sour cream and cilantro

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