"These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants." — Di Miller
Watch video tips and tricks
green bell pepper, chopped
1 (15 ounce) can
black beans, rinsed and drained
1 (14.5 ounce) can
diced tomatoes and green chilies
red pepper flakes
cooked brown rice
8 (6 inch)
flour tortillas, warmed
shredded Cheddar cheese
chopped fresh cilantro leaves
shredded Cheddar cheese
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!
Increased cheese to two cups and just used my favorite enchilada sauce instead. Great for meatless Monday.
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.
These were awesome!!! My whole family loved them and asked for more. The only change I made was instead of brown rice I used quinoa. Delicious!
good stuff!! my kids fought over who would take the last one for lunch the next day!
I made this as the vegatarian filling for our Black Friday Taco bar at work and everyone really enjoyed it
We LOVED this recipe. My daughter who is a vegetarian claimed that these were the best enchiladas she ever ate. We made two batches, added chicken to one. Because of the chicken, that batch made double than the recipe stated. Takes a little time to make, but well worth the effort.
We really liked this! I made it exactly as written with the exception that I added a can of enchilada sauce to the top prior to putting them in the oven. It made 1 9x13 pan plus about 6 more in another pan! I put the left overs in the freezer for another day. Two thumbs up from my family.
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Rice Enchiladas
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 99
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
Watch how to make this easy, healthy dish.
These 5-star veggie burgers have it all over frozen burgers.
See how to make delicious vegetarian black bean burgers.