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Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

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Diane Manzella-Miller

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

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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.
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Reviews

AZ
24
8/15/2012

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!

Tonyia
22
9/25/2012

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.

CRAZY4SUSHI
14
9/10/2012

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