Vegetarian Enchiladas with Black BeansMake on Drop
There isn't a Mexican dish I don't love. As I was looking through the site late in 2019, I suddenly realised I only had one or two enchilada recipes and they were laden with cheese and cream. This one isn't, it is pretty light on in calories but still packed with flavour. Meatless all the way and you will simply love the freshness! So get your sombrero on at a tilt and arriba!
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- 100 Grams Mature Cheddar Cheese
- 1 Batch Spicy Mexican Salsa (approximately 800g) Recipe
- 12 Tortillas Recipe
- 140 Grams Fresh Ricotta Cheese Recipe
- 2 Tins Black Bean(s) drained and rinsed
- 150 Grams red rice, steamed
- 300 Grams Sour Cream
- small Handfuls Fresh Coriander leaves
Preheat oven to 180°C.
Place cheddar cheese into the Thermomix bowl and chop 8 sec/speed 8. Remove from bowl and set aside.
In a large baking dish (or 2 smaller ones) spread the bottom with a thin layer of Spicy Mexican Salsa.
Lay out the tortillas on your bench and spread the ricotta over each one.
Top with beans, rice and salsa. Save approximately 200g of salsa for the top.
Fold up tortillas, tucking in the sides. And place seam side down into the baking dish.
Top with the remaining salsa and sprinkle with cheddar cheese.
Bake for 20 minutes or until they've started to brown.
Serve with sour cream and a few coriander leaves.
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