Rice Enchiladas
Transform your weeknight dinner routine with these irresistibly hearty Rice Enchiladas! Packed with fluffy white or brown rice, protein-rich black beans, colorful bell peppers, and sweet corn, this vegetarian enchilada recipe is brimming with bold flavors and wholesome ingredients. Each tortilla is stuffed with a savory rice and vegetable filling, wrapped snugly, and smothered in zesty enchilada sauce, then topped with gooey melted cheese for the ultimate comfort food experience. The combination of spices like cumin and chili powder adds a smoky kick, while the fresh cilantro garnish gives it a vibrant finish. This easy-to-make dish comes together in just 45 minutes and is perfect for feeding a hungry crowd or meal-prepping for the week. Serve these enchiladas hot from the oven for a satisfying, cheesy dinner the whole family will devour!
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Recipe Information
Ingredients
- 2 cups cooked white or brown rice
- 1 cup black beans (drained and rinsed)
- 1 cup diced bell peppers (any color)
- 1 cup frozen corn (thawed)
- 2 cups shredded cheddar or Mexican blend cheese
- 8 pieces flour or corn tortillas
- 2 cups enchilada sauce
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 pieces garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 cup fresh cilantro (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced bell peppers, black beans, and corn. Cook for 3-4 minutes until the vegetables are tender.
Add the cooked rice, ground cumin, chili powder, and salt to the skillet. Stir well to combine and cook for another 2 minutes to let the flavors meld. Remove from heat.
Spread 1/2 cup of the enchilada sauce evenly on the bottom of the prepared baking dish.
Lay a tortilla on a flat surface and spoon 1/4 to 1/3 cup of the rice mixture into the center. Sprinkle some shredded cheese on top of the filling. Roll up the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining shredded cheese across the top.
Cover the dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and lightly golden.
Remove the enchiladas from the oven and let them cool for 5 minutes. Garnish with chopped fresh cilantro if desired.
Serve warm, and enjoy your delicious Rice Enchiladas!
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 14.9 g | 75% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1925 mg | 84% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 561 mg | 43% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 729 mg | 16% | |
*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.
