For a creamier filling, add 4 ounces of softened cream cheese to the bean and rice mixture. To make ahead, assemble the enchiladas and refrigerate (covered) for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time. Feel free to customize the filling with other vegetables like corn, zucchini, or mushrooms. Serve with a dollop of sour cream or Greek yogurt, guacamole, and extra salsa.
Black Bean and Rice Enchiladas
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PREP TIME15 mins
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COOK TIME50 mins
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TOTAL TIME1 hrs 5 mins
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SERVING8 People
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VIEWS493
Savor the vibrant flavors of the Southwest with these hearty and satisfying Black Bean and Rice Enchiladas. A vegetarian delight, each bite is a fiesta of textures and tastes, perfect for a comforting weeknight meal or a crowd-pleasing gathering.
Ingridients
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Nutrition
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Carbohydrate44 g
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Cholesterol19 mg
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Fiber8 g
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Protein13 g
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Saturated Fat5 g
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Sodium994 mg
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Sugar3 g
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Fat11 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish. (5 minutes)
02 Step
Recipe View 7 mins Heat olive oil in a large skillet over medium heat. Add green pepper, onion, and garlic; cook, stirring occasionally, until softened and fragrant (about 7 minutes).
03 Step
Recipe View 5 mins Stir in black beans, diced tomatoes and green chilies, picante sauce, chili powder, cumin, and red pepper flakes. Bring to a simmer. Reduce heat to low and cook, uncovered, until the mixture has thickened slightly (about 5 minutes).
04 Step
Recipe View 3 mins Remove from heat and gently fold in cooked rice (or quinoa) and 1 cup of the shredded Cheddar cheese. Stir until the cheese is melted and the mixture is well combined (about 3 minutes).
05 Step
Recipe View 5 mins Spoon a generous 1/2 cup of the bean and rice mixture down the center of each warmed tortilla. Fold in the sides of the tortilla and roll up tightly. Place enchiladas seam-side down in the prepared baking dish.
06 Step
Recipe View 25 mins Evenly spoon salsa over the top of each enchilada. Cover the baking dish tightly with aluminum foil.
07 Step
Recipe View 3 mins Bake in the preheated oven for 25 minutes. Remove the foil and sprinkle with the remaining 1/4 cup of shredded Cheddar cheese and fresh cilantro.
08 Step
Recipe View 2 mins Return to the oven and bake until the cheese is melted and bubbly (2-3 minutes).
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RECIPE REVIEWS
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Rosalee Hermann
Jan 30, 2025These enchiladas are so flavorful! The picante sauce gives them just the right amount of heat.
Gordon Herzog
Sep 10, 2024These enchiladas are fantastic! My family loved them, and they're so easy to make.
Raheem Witting
Apr 1, 2023I've made these several times now, and they're always a hit. A perfect vegetarian meal.
Yasmine Kreiger
Dec 5, 2022I added some corn and zucchini to the filling, and it was delicious! Thanks for the great recipe.