Spanish Rice Enchiladas
Elevate your dinner table with these irresistible Spanish Rice Enchiladas, a bold fusion of vibrant flavors and comforting textures. Packed with a zesty Spanish rice filling made from tender long-grain white rice, juicy diced tomatoes, hearty black beans, and warming spices like cumin and chili powder, these enchiladas are a flavor sensation wrapped in soft flour tortillas. Smothered in rich enchilada sauce and topped with melted cheddar cheese, this oven-baked dish is as comforting as it is satisfying. Perfect for busy weeknights or a crowd-pleasing meal, this recipe is easy to prepare and ready in under an hour. Garnish with fresh cilantro and a dollop of sour cream for a restaurant-quality finish. Whether you're craving Tex-Mex or celebrating a family dinner, these Spanish Rice Enchiladas deliver authentic taste with minimal effort.
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 1 15-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 1 15-ounce can black beans, rinsed and drained
- 2 cups shredded cheddar cheese
- 8 medium flour tortillas
- 2 cups enchilada sauce
- 0.25 cup chopped fresh cilantro
- 0.5 cup sour cream (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast for 2-3 minutes until lightly golden.
Add 2 cups of vegetable broth to the rice, bringing it to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes or until rice is fully cooked and liquid is absorbed.
While the rice cooks, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the diced onion for 3-4 minutes until softened, then add the minced garlic and cook for another 1 minute.
Stir in the diced tomatoes with their juices, tomato paste, cumin, paprika, chili powder, and salt. Let simmer for 5 minutes to combine flavors.
Fold the cooked rice and black beans into the tomato mixture. Remove from heat and mix well to create the Spanish rice filling.
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Spoon about 1/3 cup of the Spanish rice filling onto a flour tortilla. Sprinkle with a little shredded cheddar cheese, then roll it up tightly. Place the rolled tortilla seam-side down in the prepared baking dish.
Repeat with the remaining tortillas and filling, arranging them snugly in the dish.
Pour the enchilada sauce evenly over the rolled tortillas, ensuring they are fully coated. Sprinkle the remaining cheddar cheese on top.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with chopped cilantro. Serve hot with a dollop of sour cream, if desired.
Nutrition Facts
Calories |
3502 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 80.7 g | 404% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 8823 mg | 384% | |
| Total Carbohydrate | 408.1 g | 148% | |
| Dietary Fiber | 54.8 g | 196% | |
| Total Sugars | 43.2 g | ||
| Protein | 139.5 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2654 mg | 204% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 4222 mg | 90% | |
*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.
