Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

Diane Manzella-Miller

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

1 h 5 m servings 322 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 44.4g
  • 14%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 994 mg
  • 40%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 44
  1. 70 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

This was not one of those recipes where one could cut the heat and not lose the flavor. To meet my wife's heat sensitive taste preferences, I use diced tomatoes without the chiles and cut back ...

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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 ...

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...

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

Tasty and easy Meatless Monday meal. I used quinoa instead of the rice the second time I made it for even more nutrition.

I made this last night and they were excellent. I did a couple of thing different, I used homemade Cuban style black beans, used both green and yellow bells. I omitted the spices and rotel (cuba...

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!

Delicious...thank you!! I made it as shown except I didn't feel like rolling the tortillas, so I laid a layer of homemade enchilada sauce, a layer of corn tortillas, a layer of mixture, a layer...

Delicious. Didn't change anything other than used white rice (that's what I had). We are not vegetarians but I made this for a guest and we all enjoyed it. Will make again.

Love them! Although for my tender tastebuds it is a bit spicy. I think I will reduce my crushed red pepper next time. But, excellent flavor! And I omit the green peppers and use Basmati rice.