Bean and Rice Enchiladas
BEAN AND RICE ENCHILADAS
Happy Monday! I hope you didn’t party too hard last night for the Super Bowl! If you’re looking to get back on track from the weekend’s festivities, then you should try my bean and rice enchiladas! What I love about these enchiladas is that they are meatless for meatless Monday! I have been trying hard to make at least one meal a week without meat. I could probably go everyday without meat, but my hubby loves it, as most men do. There isn’t a problem with that at all; I just think that we can cut down just a little.
Even without meat, these enchiladas are very filling and down right delicious! They have tender veggies, spicy tomatoes and green chilis, lots of black beans and brown rice and cheese! Lots of cheese! My grandma has been making these enchiladas for years now and she rants and raves about them every time she makes them. This is the first time I’ve ever made her recipe and I don’t know why it took me so long. The only thing she does differently is make her own salsa. I will be bringing you that recipe sometime this summer when she can show me how it’s done! 😊
Bean and rice enchilada tips:
My grandma makes these with the biggest tortilla, so the recipe only makes about 6-7 giant enchiladas. This is plenty to feed our family for 2 nights in a row. You can also make them with smaller tortillas if you want to. You’ll probably need 2 pans if you do that.
- You can kick up the spice as high as you want. You can buy the really spicy tomatoes and green chilis. You can add more chili powder to the enchilada mixture. You can also use pepper jack cheese. We tend to keep it mild for our daughter, but you do you!
- There are easily customizable! You can use white rice instead of brown. You can use a different kind of bean, like pinto. Green peppers instead of red. It’s all about what you have on hand or what you like.
These can also be served with any of your favorite toppings, like sour cream, extra cheese, lettuce and olives! Anything goes here folks! 😊
I hope you enjoy your week! I have another enchilada recipe coming up later this week that is a total one-eighty from this one!
- 1 medium red pepper diced
- 1 medium onion diced
- 2 cloves of garlic minced
- 1 15 ounce can black beans, drained and rinsed
- 1 10 ounce can diced tomatoes and green chilis, such as Rotel, drained
- ¾ cup salsa
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 ½ cups cooked brown rice
- 6-7 burrito sized tortillas
- 1 ¾ cup shredded cheddar cheese
- 2 10 ounce cans red enchilada sauce
- Preheat oven to 350 degrees.
- In a nonstick skillet on medium heat, sauté the red pepper, onion and garlic until onions are translucent, about 5-7 minutes.
- Once the veggies are cooked, add in the drained black beans, the tomatoes with green chilis, and salsa. Let that heat through while stirring occasionally, about 5 minutes.
- Once the mixture is heated through, add in the spices and the cooked brown rice. Continue to cook until all the mixture is heated through, about 5 more minutes.
- Spray a 9x13 pan with nonstick spray and pour one can of enchilada sauce in the bottom of the dish.
- Start assembling your enchiladas:
- Place about a half of a cup of rice mixture into the center of the tortilla and sprinkle ¼ cup of cheese on top of the rice mixture. Fold in the sides of the enchilada and roll until closed. Place the enchilada seam side down into the red sauce.
- Repeat until all the mixture is gone. You should get 6-7 enchiladas with the mixture if you’re using the big tortillas.
- Pour the remaining can of red enchilada sauce over all the enchiladas.
- Cover and bake for 35 minutes.
- Let them stand a few minutes before taking them out of the pan.
- Serve with your favorite toppings!