Vegetarian Rice & Black Bean Enchiladas
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 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
Description
The preparation involves cooking rice with onions in broth until tender, then combining it with seasoned black beans. Corn tortillas are briefly fried to soften and wrapped around the filling of rice, beans, and shredded cheese. Laid seam-side down in a red chile sauce-spread baking dish, the enchiladas are topped with more sauce, cheese, and onion slices, then baked until the cheese bubbles and light golden tones appear.
This dish combines soft tortillas with a filling that is both hearty and mildly spiced, with the red chile sauce giving a rich, savory base that complements the beans and rice. The layered cheese adds creaminess and texture variation. These enchiladas can be served with sides such as coleslaw, chips, or guacamole for a full meal experience.
The recipe suggests making the rice-bean mixture and chile sauce ahead for convenience. For vegan options, cheese can be omitted or replaced with non-dairy alternatives. Leftovers can be refrigerated for up to five days and reheated either in an oven or microwave, though freezing is not recommended.
Ingredients
- 2 tablespoons butter
- 1 cup long grain rice
- 2 tablespoons onion chopped
- 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 cheese muenster or queso enchilado, white, shredded
- white onion rings
- ½ cup queso fresco crumbled
- cilantro leaves for garnish
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
- To make vegan, omit cheese or substitute with plant-based cheese alternatives.
- Prepare the red chile sauce and rice-bean filling ahead for easier assembly and service.
- Serve with coleslaw or chips with guacamole for complementary textures and flavors.
- Store leftovers in an airtight container in the refrigerator for up to five days and reheat in oven or microwave; freezing is not advised.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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