Name: Black Bean and Rice Enchiladas
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Ingredients: 1 tablespoon olive oil; 1 green bell pepper, chopped; 1 onion, chopped; 3 cloves garlic, minced; 1 (15 ounce) can black beans, rinsed and drained; 1 (14.5 ounce) can diced tomatoes and green chilies; ¼ cup picante sauce; 1 tablespoon chili powder; 1 teaspoon ground cumin; ¼ teaspoon red pepper flakes; 2 cups cooked brown rice; 8 (6 inch) flour tortillas, warmed; 1 cup salsa; 1 cup shredded Cheddar cheese; 3 tablespoons chopped fresh cilantro leaves; ¼ cup shredded Cheddar cheese

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

Black Bean and Rice Enchiladas

olive oil

green bell pepper, chopped

onion, chopped

garlic,

(15 ounce) can black beans, rinsed and drained

(14.5 ounce) can diced tomatoes and green chilies

picante sauce

chili powder

cumin

red pepper flakes

brown rice

(6 inch) flour tortillas, warmed

salsa

Cheddar cheese

cilantro leaves

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.


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.


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.


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.


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.

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!

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

Delicious...thank you!!  I made it as shown except I didn't feel like rolling the tortillas, so I laid a layer of homemade enchilada sauce, a layer of corn tortillas, a layer of mixture, a layer of cheese, and repeated.  On the top layer, I spread salsa out, then baked it.

I made this last night and they were excellent. I did a couple of thing different, I used homemade Cuban style black beans, used both green and yellow bells. I omitted the spices and rotel (cuban black beans has the same seasonings) added queso fresca with the cheddar. I had enough for a pan of flour and a pan of corn tortillas. I topped both with homemade enchilada sauce, more cheddar and queso fresca. Simply wonderful with a tangy slaw on top. I can tell with the recipe would be just as good as written, it is very versatile.

These were awesome!!! My whole family loved them and asked for more. The only change I made was instead of brown rice I used quinoa. Delicious!

Very good and relatively easy. I made some adjustments to handle little kid taste buds-- reduced the spices and added 1c corn to the mix. I used enchilada sauce on the side for the adults and just used cheese on the kid side in the baking dish. A hit for the whole family.

Tasty and easy Meatless Monday meal. I used quinoa instead of the rice the second time I made it for even more nutrition.

Delicious. Didn't change anything other than used white rice (that's what I had). We are not vegetarians but I made this for a guest and we all enjoyed it. Will make again.

These were enjoyable and healthy. But I have a seafood and spinach enchilada recipe that I frequently prepare which is much tastier.

black bean and rice enchiladas

Prep Time: 15 minutes

Cook Time: 50 minutes

Total: 65 minutes

Servings: 8

Cost: $3.62 /serving

Author : Diane Manzella

Ingredients

Instructions

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