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Plantiful Black Bean Ricotta Enchiladas


  • 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


enchilada with package

  1. Start with draining your tofu and chop up the onion, then fry until golden in a skillet.
  2. In a food processor, pulse tofu, garlic, onions, lemon, miso paste and salt/pepper until it has a ricotta like texture.
  3. Pre heat the oven to 350°. Mix black beans and ricotta.
  4. 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.
  5. When golden brown, take your dish  out of the oven, top with some fresh parsley and enjoy!

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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.”