Vegetarian Rice & Black Bean Enchiladas
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
55 mins
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Servings
4 -6
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Calories
986 kcal
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Course
Main Course
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Cuisine
Mexican
Vegetarian Rice & Black Bean Enchiladas
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Lightly fried corn tortillas are filled with rice, black beans, and queso enchilado, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with onions and more queso, and baked to perfection.
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Ingredients
- 2 tablespoons butter
- 1 cup long grain rice
- 2 tablespoons chopped onions
- 2 cups chicken broth or organic vegetable
- 1 (15-ounce )can black beans , drained and rinsed
- 2 to 3 cups Red Chile Sauce
- ½ cup Canola oil for frying
- 12 to 18 corn tortillas
- 1½ cups white shredded cheese muenster or queso enchilado
- white onion rings
- ½ cup Crumbled queso fresco
- cilantro leaves for garnish
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Instructions
- Heat butter in a medium stockpot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.
- Add broth. Stir and let the mixture come to a boil; lower heat, cover and simmer for 20 minutes. Combine black beans and set aside.
- Preheat oven to 350 degrees F.
- Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
- Fry tortillas in hot oil just until softened. Drain on paper towels.
- Fill tortillas with black bean and rice mixture and about a tablespoon of the shredded cheese.
- Roll tortillas and place seam side down in baking dish side by side.
- Pour some sauce over enchiladas. Top with the remaining cheese, and onion, and lightly cover dish with aluminum foil.
- Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
- Garnish with queso fresco and cilantro and serve with your favorite side dish
Notes
- MAKE VEGAN: Omit the cheese or use a non-dairy cheese alternative.
- MAKE AHEAD: The red chile sauce as well as the rice and black bean mixture can be made in advance.
- SERVING SUGGESTIONS: These vegetarian enchiladas are great with a side of coleslaw and/or chips and guacamole.
- STORE: Refrigerate baked enchiladas in an airtight storage container for up to 5 days.
- REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. I wouldn't recommend freezing.
Nutrition Information
Show Details
Calories
986kcal
(49%)
Carbohydrates
101g
(34%)
Protein
22g
(44%)
Fat
53g
(82%)
Saturated Fat
16g
(80%)
Cholesterol
63mg
(21%)
Sodium
6671mg
(278%)
Potassium
346mg
(10%)
Fiber
10g
(40%)
Sugar
22g
(44%)
Vitamin A
624IU
(12%)
Vitamin C
9mg
(10%)
Calcium
486mg
(49%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4-6
Amount Per Serving
Calories 986 kcal
% Daily Value*
| Calories | 986kcal | 49% |
| Carbohydrates | 101g | 34% |
| Protein | 22g | 44% |
| Fat | 53g | 82% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 63mg | 21% |
| Sodium | 6671mg | 278% |
| Potassium | 346mg | 7% |
| Fiber | 10g | 40% |
| Sugar | 22g | 44% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 9mg | 10% |
| Calcium | 486mg | 49% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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