Creamy Ricotta Enchiladas Recipe

Name: Creamy Ricotta Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Sunflower Oil, Divided; 1 Medium Onion; 3 cloves Garlic; 3/4 pounds, 2-18 ounces, weight Tinned Tomatoes; 2 teaspoons Hot Chili Powder; 2 teaspoons Dried Chili Flakes; 1 Pepper, Diced; 3 Medium Mushrooms, Diced; 1/2 pounds, 1/2 ounces, weight Black Eyed Beans; 7 ounces, weight Ricotta Cheese; 1 teaspoon Garlic Powder; 1 Handful Fresh Coriander, Finely Chopped; Salt And Pepper; 4 Flour Tortillas; 1-78 ounces, weight Cheddar Cheese, Grated

Servings: persons

2 Tablespoons Sunflower Oil, Divided
1 Medium Onion
3 cloves Garlic
3/4 pounds, 2-18 ounces, weight Tinned Tomatoes
2 teaspoons Hot Chili Powder
2 teaspoons Dried Chili Flakes
1 Pepper, Diced
3 Medium Mushrooms, Diced
1/2 pounds, 1/2 ounces, weight Black Eyed Beans
7 ounces, weight Ricotta Cheese
1 teaspoon Garlic Powder
1 Handful Fresh Coriander, Finely Chopped
Salt And Pepper
4 Flour Tortillas
1-78 ounces, weight Cheddar Cheese, Grated

1
Heat half the oil in a pan and gently fry the onion and garlic until soft and translucent.
2
Add the chopped tomatoes, chilli powder and chilli flakes, and season with salt and pepper to taste.
3
Lower the heat and leave to simmer.
4
In a separate pan, heat the remaining oil and gently fry the pepper.
5
After a couple of minutes, add the mushroom and continue to cook until both vegetables are soft (around 5 minutes).
6
In a large mixing bowl, combine the cooked pepper and mushrooms, beans, ricotta cheese, garlic powder and the chopped coriander.
7
Add more salt and pepper if desired.
8
Heat the oven to 200 degrees C (Gas Mark 6/400 degrees F).
9
In the bottom of a suitably sized baking dish, add one spoonful of the tomato sauce, and spread to just cover the base.
10
Spoon a quarter of the ricotta mixture along the length of each tortilla and roll tightly.
11
Lay each wrap in the baking dish, and top with the remaining sauce and the grated cheese.
12
Bake in the oven for 20 minutes, or until the cheese is melted and browned.

716

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 Tablespoons Sunflower Oil, Divided, 1 Medium Onion, 3 cloves Garlic, 3/4 pounds, 2-18 ounces, weight Tinned Tomatoes, and more.

Yes, Creamy Ricotta Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamy Ricotta Enchiladas

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