Black Bean and Rice Enchiladas

Delicious Black Bean and Rice Enchiladas Recipe

Discovering Enchiladas in San Diego

I remember the first time I truly fell in love with Mexican cuisine. It was a small family-run restaurant tucked away in the heart of San Diego, where the aroma of freshly made tortillas and simmering spices greeted you at the door. The warmth of the people and the vibrant flavors on my plate made me feel instantly at home. That experience stayed with me, and I found myself constantly trying to recreate those comforting dishes in my own kitchen.

One evening, I was craving something hearty yet simple, and that’s when the idea for these Black Bean and Rice Enchiladas was born. I had some black beans and leftover brown rice in the pantry, and the rest of the ingredients just seemed to fall into place. The combination of tender black beans, zesty tomatoes, and a hint of spice wrapped in a warm tortilla and topped with gooey melted cheese reminded me of the flavors I had come to adore.

Making Black Bean and Rice Enchiladas Back Home

As I started experimenting, I realized this recipe was incredibly versatile. I could swap out ingredients based on what I had on hand, and it still turned out delicious every time. Whether I added a bit of corn, some chopped spinach, or switched up the type of cheese, the enchiladas remained a comforting dish that never failed to please.

What I love most about these Black Bean and Rice Enchiladas is how they bring people together. They’re perfect for a casual family dinner or a laid-back gathering with friends. You can set out all the toppings and let everyone customize their own, which makes the meal interactive and fun. Plus, the leftovers (if there are any!) taste even better the next day.

Creating this recipe allowed me to blend my love for Mexican cuisine with the convenience of a weeknight dinner, and it’s now become one of my go-to dishes when I want to share a bit of that San Diego warmth with my loved ones. Every time I make these enchiladas, I’m transported back to that little restaurant, where my journey with Mexican flavors began.

Chef’s Notes – Black Bean and Rice Enchiladas

• Add Extra Flavor: A squeeze of fresh lime juice over the bean mixture before rolling the enchiladas adds a bright, zesty flavor that enhances the dish.
• Enhance the Filling: Consider adding some corn kernels or chopped spinach to the filling for added texture and nutrition.
• Cheese Choices: While Cheddar is a classic choice, trying a blend of Monterey Jack or even a vegan cheese alternative can add a new dimension to the dish.
• Customize the Heat: Adjust the spice level by altering the amount of chili powder and red pepper flakes to suit your taste.
• Serving Suggestions: Serve these Black Bean and Rice Enchiladas with a side of guacamole, sour cream, or even a simple green salad to balance the richness of the enchiladas.

Delicious Black Bean and Rice Enchiladas

5.0 from 1 vote

Dive into these mouthwatering Black Bean and Rice Enchiladas! Packed with hearty black beans, zesty tomatoes, and a blend of spices, this dish is a vegetarian delight that’s both satisfying and easy to make. Perfect for a family dinner or a casual get-together, these enchiladas will have everyone asking for seconds. Get ready to impress with this simple yet flavorful recipe!

Course: Main CourseCuisine: MexicanDifficulty: Easy

Print

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

350

kcal

Resting Time

5

minutes

Total time

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Vegetable Base

• 1 tablespoon olive oil

• 1 medium green bell pepper finely chopped

• 1 medium onion finely diced

• 3 cloves garlic minced

• Bean Mixture

• 1 15-ounce can black beans rinsed and drained

• 1 14.5-ounce can diced tomatoes with green chilies

• 1/4 cup chunky salsa or picante sauce

• 1 tablespoon chili powder

• 1 teaspoon ground cumin

• 1/4 teaspoon crushed red pepper flakes

• Rice and Cheese

• 2 cups cooked brown rice

• 1 cup shredded Cheddar cheese (divided)

• Tortillas and Toppings

• 8 6-inch flour tortillas (warmed)

• 1 cup salsa

• 3 tablespoons chopped fresh cilantro leaves

Directions

• Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
• Heat olive oil in a large nonstick pan over medium heat. Add the chopped green bell pepper and onion; sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.
• Stir in the black beans, diced tomatoes with green chilies, chunky salsa or picante sauce, chili powder, ground cumin, and crushed red pepper flakes. Bring the mixture to a boil. Reduce heat to low and let it simmer uncovered until the mixture thickens slightly and is heated through, about 5 minutes.
• Fold in the cooked brown rice and half of the shredded Cheddar cheese into the bean mixture. Stir until the cheese is melted and everything is well combined.
• Spoon about 1/2 cup of the bean and rice mixture down the center of each warmed tortilla. Roll up the tortillas tightly and place them seam-side down in the prepared baking dish. Spoon the remaining salsa evenly over the top of the rolled tortillas. Cover the baking dish with aluminum foil. Bake in the preheated oven for 25 minutes.
• Remove the foil and sprinkle the remaining shredded Cheddar cheese over the top of the enchiladas. Bake uncovered for an additional 2-3 minutes until the cheese is melted. Garnish with chopped fresh cilantro before serving.

Equipment

• chef’s knife
• cutting board
• nonstick pan
• baking sheet
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 350kcal
• Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 700mg
• Potassium: 400mg
• Carbohydrates: 45g
• Fiber: 8g
• Sugar: 4g
• Protein: 12g
• Vitamin A: 15IU
• Vitamin C: 40mg
• Calcium: 20mg
• Iron: 15mg

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