Black Bean and Rice Enchiladas
Ingredients
- 1 tablespoon olive oil
- 1 green pepper
chopped
- 1 medium onion
chopped
- 3 garlic cloves
minced
- 1 can black beans
rinsed and drained, 15 ounces
- 1 can diced tomatoes and green chiles
14-1/2 ounces
- 1/4 cup picante sauce
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 2 cups cooked brown rice
- 8 flour tortillas
warmed, 6 inches
- 1 cup salsa
- 1 cup shredded reduced-fat cheddar cheese
- 3 tablespoons chopped fresh cilantro leaves
- Sliced red onion and jalapeno peppers
optional
Directions
- 1
Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.
- 2
Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
Black Bean and Rice Enchiladas
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About this Recipe
Craving a satisfying, flavor-packed meal that's both hearty and comforting? These Black Bean and Rice Enchiladas deliver on taste and simplicity, perfect for a cozy weeknight dinner that feels special.
This recipe shines by combining pantry staples like black beans and brown rice with vibrant seasonings. A base of sautéed green pepper, onion, and garlic forms the aromatic foundation, while chili powder, ground cumin, and crushed red pepper flakes infuse the mixture with warm, inviting flavors. The addition of diced tomatoes with green chiles and picante sauce ensures a robust, savory filling that pairs beautifully with warm flour tortillas and melty cheddar cheese.
When you dive into these enchiladas, you can anticipate a dish where tender, warmly spiced black beans and brown rice fill soft flour tortillas. Each bite offers a comforting blend of savory notes with a subtle kick, all generously topped with bright salsa and rich, bubbly reduced-fat cheddar cheese. The overall experience is deeply satisfying and wholesome, making it a fantastic and hearty vegetarian meal that feels both indulgent and nourishing.
Customization & Variations
Easily adapt this dish to suit your preferences. Swap reduced-fat cheddar for Monterey Jack or a Mexican blend cheese for a slightly different flavor profile. For those who enjoy more heat, increase the crushed red pepper flakes or opt for a spicier picante sauce. If you prefer, white rice can be used in place of brown rice, though the texture will be slightly different. Don't have fresh cilantro? While it adds a bright, fresh finish, the enchiladas will still be delicious without it. For extra texture and a burst of freshness, definitely include the optional sliced red onion and jalapeño peppers on top.
Serve these flavorful enchiladas as a satisfying main course, ideal for family dinners or a casual gathering with friends. A side of avocado or a crisp green salad would perfectly complement the rich flavors.