Black Bean and Rice Enchiladas

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.


Mexican · Main Dishes · Enchilada Recipes · Vegetarian


Prep Time: 15 mins
Cook Time: 50 mins
Servings: 8
Total Time: 1 hrs 5 mins
Yield: 8 servings

Ingredients

Ingredients List

  • 1 tablespoon olive oil

  • 1 green bell pepper, chopped

  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 (15 ounce) can black beans, rinsed and drained

  • 1 (14.5 ounce) can diced tomatoes and green chilies

  • ¼ cup picante sauce

  • 1 tablespoon chili powder

  • 1 teaspoon ground cumin

  • ¼ teaspoon red pepper flakes

  • 2 cups cooked brown rice

  • 8 (6 inch) flour tortillas, warmed

  • 1 cup salsa

  • 1 cup shredded Cheddar cheese

  • 3 tablespoons chopped fresh cilantro leaves

  • ¼ cup shredded Cheddar cheese


Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

  2. Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.

  3. Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.

  4. Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.


Nutrition Facts (per serving)

Nutrition Facts
322 Calories
11g Fat
44g Carbs
13g Protein


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