This is a remake of this lil’ ricotta enchilada recipe that I originally made a few seasons back.

One that I remember being just delightful and unlike any other enchilada I’d had before…

Say what? Ricotta in an enchilada?

Say yes.

Now THAT’S what I’M sayin’ 😉 

Fresh, slightly sweet ricotta combined with creamy refried beans, salty black olives and spicy jalapeno peppers is a serious combo. Seriously good. Both in flavor and in texture!

These enchiladas almost get a pillow-like texture once baked and are creamy as could be. Shout out to the ricotta for that please and thank you 😛

Peach-mango salsa and hot sauce only add to the fun, bringing sweet flavors to the table married with a subtle spiciness.

If you’re looking to think outside the traditional “enchilada box” then I’d highly suggest giving these a whirl. Use whatever veggies you like too, I just happened ot have these items on hand 🙂

Black olives. Roma tomatoes. Jalapeno peppers. Lime.


Folded into creamy light ricotta with some shredded mozzarella cheese.

Then combined with my favorite tomatoes, peach & mango salsa and roasted chipotle & lime refried beans.

Wrapped up tight in a red chile tortilla, these are as easy as 1-2-3.

1. Refried beans, right outta the can.

2. Ricotta veggie mixture, spread on top.

3. All rolled up and placed into a baking dish until it’s full.

Then covered with the spicy sweet tomato salsa sauce.

If you’ve never tried using salsa in lieu of a more “traditional” enchilada sauce I’d highly recommend it. It’s one of my favorite ways to change things up and tastes wonderful, see!

—> pumpkin chipotle enchiladas

—> end of summer enchiladas

—> 30 minute summer squash & bean enchiladas

Baked until warm and melty and just a bit browned around the edges.

Then served. With more hot sauce of course if you like to keep things spicy ’round here 😉

This enchilada recipe just screams 80-degree-March-weather-days, now doesn’t it? You friends gettin’ those too… hope so. Love it.


** Don’t forget to enter to win your very own case of Chobani before Sunday, March 18!! **



  1. Gah, you never fail to make my mouth water. These sound fabulous!

  2. “Say what? Ricotta in an enchilada?” Exactly what I said when I saw the post title ;). BUT- ricotta rocks…I would eat it in place of most other cheeses! Gorgeous.

  3. Holy moly!! wow I would love to try these!! yummers!

  4. I’m following you on Twitter!

  5. I already “like” you on FB 😛

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