Black Bean Rice Enchiladas Inexpensive Vegetarian Cuisine
Discover the ultimate comfort food with these Black Bean Rice Enchiladas, an easy-to-make, budget-friendly vegetarian recipe that's perfect for weeknight dinners or meal prep. Filled with a delicious mixture of protein-packed black beans, fluffy rice, melty cheese, and aromatic spices, these enchiladas are rolled in soft tortillas, smothered in rich enchilada sauce, and baked to perfection. With a prep time of just 15 minutes and simple pantry staples like canned beans, rice, and seasonings, this dish is both affordable and satisfying. Garnish with fresh cilantro for a burst of flavor, and serve alongside a crisp salad or creamy guacamole for the perfect Mexican-inspired meal.
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Recipe Information
Ingredients
- 2 cups Cooked white or brown rice
- 1 can (15-ounce) Canned black beans, drained and rinsed
- 1.5 cups Shredded cheddar or Mexican blend cheese
- 2 cups Enchilada sauce
- 8 small or medium Flour or corn tortillas
- 0.25 cup Chopped fresh cilantro (optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 1 tablespoon Olive oil (or any cooking oil)
- 1 medium Chopped onion
- 2 cloves Minced garlic
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Stir in the minced garlic and cook for an additional 1 minute.
Add the black beans to the skillet along with ground cumin, chili powder, salt, and pepper. Stir well and cook for 2-3 minutes to heat through and coat the beans in the spices.
In a large mixing bowl, combine the cooked rice, black bean mixture, 1 cup of shredded cheese, and optional chopped cilantro. Mix until evenly combined.
Spoon about 1/3 cup of the filling mixture into the center of each tortilla. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully covered. Sprinkle the remaining 0.5 cup of shredded cheese over the top.
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let the enchiladas rest for 5 minutes. Garnish with additional cilantro, if desired, before serving.
Nutrition Facts
Calories |
744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 33% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 5.5 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 460 mg | 35% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 597 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
