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0 from 18 votes

Vegetarian Rice & Black Bean Enchiladas

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 4 -6
Calories: 986 kcal
Course: Main Course
Cuisine: Mexican

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F.
  4. Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
  5. Fry tortillas in hot oil just until softened. Drain on paper towels.
  6. Fill tortillas with black bean and rice mixture and about a tablespoon of the shredded cheese.
  7. Roll tortillas and place seam side down in baking dish side by side.
  8. Pour some sauce over enchiladas. Top with the remaining cheese, and onion, and lightly cover dish with aluminum foil.
  9. Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
  10. 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

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

% 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.