Plantiful Black Bean Ricotta Enchiladas |

Plantiful Black Bean Ricotta Enchiladas

Here is a simple and delicious dish from The Plantiful that can be made ahead for a great dinner with family or friends — or eaten over the week for lunch! “‘I would totally be vegan if only I could give up cheese’” Isabelle says “The key for me is not to say you can’t give it up but the key is to find out what you love about it so much and then become creative.” Isabelle gets creative with this ricotta recipe!

Ingredients:

Ricotta
1 chopped white onion
14 ounces extra firm tofu
1 tbsp lemon juice
2 tsp olive oil
1 tbls wite miso
black pepper and salt to taste
Enchiladas
4-5 whole wheat tortillas
1 cup vegan cheddar cheese
1/2 cup fresh parsley
1 1/2 cups cuban black beans from Better Bean

Instructions:

Start with draining your tofu and chop up the onion, then fry until golden in a skillet.
In a food processor, pulse tofu, garlic, onions, lemon, miso paste and salt/pepper until it has a ricotta like texture.
Pre heat the oven to 350°. Mix black beans and ricotta.
Then roll your enchiladas with about 2-3 tbsp of the filling. Place in a baking and tp with cheese and parsley. Bake for 20 minutes.
When golden brown, take your dish out of the oven, top with some fresh parsley and enjoy!

No Comments

No comments yet.

This stellar recipe was made by The Plantiful – The Plantiful is all about plants and how/where/why to buy, eat and cook them.

“Ever since I adopted a plant based diet, I feel for the first time in my life that I really eat what I love. It makes me happy and is good for my health, the animals and the environment. Having taken my passion to the next level, I have a plant based nutrition certificate from Cornell. I am also currently finishing up a professional health coach program with the Health Coach Institute. I love the sciences behind eating certain foods and how they affect our physical and mental health.”