Black Bean and Rice Enchiladas Recipe - Allrecipes.com
Black Bean and Rice Enchiladas Recipe
  • READY IN ABOUT 1¼ hrs

Black Bean and Rice Enchiladas

Read Reviews (4)

"These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants." —  Pro Member (Learn more about Pro)

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Original recipe makes 8 servings Change Servings
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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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 50 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Aug 15, 2012

Pretty great vegetarian enchiladas! The only comments I have are that I really prefer a saucier enchilada, so I would probably sauce it up with a traditional enchilada sauce not just topped with salsa next time. And, I ended up having to use two pans, because I could only fit 5 in my pan. When I rolled them tighter, too much of the filling fell out of the ends. This is not a quick meal because the brown rice takes so much time to cook, but it makes a large amount, so I could easily make this on an evening when I have a bit more time, to eat on a night that I don't. Thanks!

— Pro Member (Learn more about Pro)
Sep 10, 2012

Increased cheese to two cups and just used my favorite enchilada sauce instead. Great for meatless Monday.

— 
Sep 25, 2012

We LOVE this recipe. I think it'd be great as is, but I have made a few adjustments to make it healthier and vegan, to suit our tastes. Instead of olive oil, I cook the veggies in step 2 in veg broth. I added a chopped zucchini to that step and halve the rice to make up for it. I lined the tortilla with baby spinach before adding the mixture. I skip the cheese totally and top it with chopped cabbage. I use enchilada sauce instead of salsa. It makes a TON, so it's worth the time it takes to make this dish. It's not difficult to make, you just have to plan ahead to have it ready by the time you need it.

— 
Dec 02, 2012

good stuff!! my kids fought over who would take the last one for lunch the next day!

— Pro Member (Learn more about Pro)
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Nutrition

  • Calories
  • 322 kcal
  • 16%
  • Carbohydrates
  • 44.4 g
  • 14%
  • Cholesterol
  • 19 mg
  • 6%
  • Fat
  • 11 g
  • 17%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 994 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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