Bean and Rice Enchiladas
Bean and rice enchiladas are a simple weeknight meal! Black beans and brown rice are mixed together with veggies and salsa to create a flavorful and tasty dish!
Bean and Rice Enchiladas
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I don’t know about you, but some of my favorite food to eat is Mexican food! My girlfriends and I always go to the same place for Mexican food and margaritas and I can honestly say I never get sick of it. When I make Mexican food at home, it’s almost always enchiladas.
I love enchiladas for many reasons. I love that enchiladas are versatile. You can literally throw anything inside a tortilla, add some red sauce on top with lots of cheese and voilà, you have yourself a great dinner. These bean and rice enchiladas are by far one of my favorite ways to prepare enchiladas.
These enchiladas have no meat in them, meaning there is more room for veggies and cheese! I never miss the meat in these babies because they are loaded with red pepper, onion, salsa, green chilies, rice and cheese. These are so flavorful and simple to make. They require no special ingredients and most of the time I have all the stuff on hand, so whipping them up is a breeze!
Also, these enchiladas also make a great freezer meal! I am all about easy, so if I’m making these one night for my family, I usually make two pans and pop one in the freezer. I mean, why not?!
How to make these enchiladas
Tortillas: I usually make these with the biggest tortilla, so the recipe only makes about 5-6 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.
Veggies/rice: 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.
Cheese: I like to use either cheddar cheese or a Mexican blend cheese. You can use whatever kind you like. If you like it spicy, I would suggest pepper jack. I usually make a few with pepper jack for my hubby since he loves spicy.
Toppings: These can be served with any of your favorite toppings, like sour cream, extra cheese, lettuce, avocado and olives! Anything goes here folks!
- 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!