Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas - World Cuisine

I love to cook for my family, but sometimes I feel like I’m cooking the same things over and over again. Well…I was wrong! This black bean and rice enchiladas recipe is so easy to make, you’ll want it every day of the week! It’s healthy too, which means you can feel good about serving it up at your dinner table. Get ready for a new favorite!
Black Bean and Rice Enchiladas Recipe:

prep: 15 mins cook: 50 mins total: 65 mins Servings: 8 Yield: 8 servings


¼ teaspoon red pepper flakes

3 cloves garlic, minced

¼ cup shredded Cheddar cheese

3 tablespoons chopped fresh cilantro leaves

1 green bell pepper, chopped

1 tablespoon olive oil

1 tablespoon chili powder

1 (15 ounce) can black beans, rinsed and drained

8 (6 inch) flour tortillas, warmed

1 (14.5 ounce) can diced tomatoes and green chilies

1 onion, chopped

1 cup shredded Cheddar cheese

1 teaspoon ground cumin

¼ cup picante sauce

1 cup salsa

2 cups cooked brown rice


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-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.

Nutrition Facts:

Per Serving: 322 calories; protein 12.8g; carbohydrates 44.4g; fat 11g; cholesterol 18.5mg; sodium 994mg.

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