Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

29
Diane Manzella-Miller 0

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

Ingredients

1 h 5 m {{adjustedServings}} servings 322 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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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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.
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Reviews

29
  1. 46 Ratings

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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.