Best 2 Black Bean And Rice Enchiladas Recipes

Welcome to the ultimate guide to cooking the most delicious black bean and rice enchiladas. Black beans are a great source of protein and fiber, and they pair perfectly with fluffy rice. When combined with warm tortillas, flavorful salsa, and melty cheese, these enchiladas are sure to be a hit with family and friends. We'll provide you with comprehensive instructions, cooking tips, and a few secret ingredients to help you create perfect enchiladas every time. So, grab your apron, gather your ingredients, and get ready to tantalize your taste buds with our selection of mouthwatering black bean and rice enchilada recipes. Let's get cooking!

Here are our top 2 tried and tested recipes!

BLACK BEAN AND RICE ENCHILADAS

Black Bean and Rice Enchiladas image

These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Provided by Diane Manzella

Categories World Cuisine Recipes Latin American Mexican

Time 1h5m

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
¼ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-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 : Calories 322.1 calories, Carbohydrate 44.4 g, Cholesterol 18.5 mg, Fat 11 g, Fiber 7.7 g, Protein 12.8 g, SaturatedFat 4.7 g, Sodium 994 mg, Sugar 3.1 g

BLACK BEAN AND RICE ENCHILADAS

Black Bean and Rice Enchiladas image

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. -Christie Ladd, Mechanicsburg, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes and green chiles
1/4 cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
2 cups cooked brown rice
8 flour tortillas (6 inches), warmed
1 cup salsa
1 cup shredded reduced-fat cheddar cheese
3 tablespoons chopped fresh cilantro leaves
Sliced red onion and jalapeno peppers, optional

Steps:

Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

Nutrition Facts : Calories 279 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 807mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 5g fiber), Protein 11g protein. Diabetic Exchanges

Tips:

For the best flavor, use freshly cooked black beans. If using canned beans, be sure to rinse and drain them well.
You can use any type of rice you like in this recipe, but long-grain rice is a good choice because it cooks up light and fluffy.
If you don't have enchilada sauce, you can make your own by simmering tomatoes, onions, garlic, and chili peppers in a saucepan until the vegetables are soft. Then, puree the mixture in a blender until smooth.
To make the enchiladas vegetarian, omit the chicken or beef and add more black beans or vegetables.
You can also add other ingredients to the filling, such as corn, bell peppers, or zucchini.
If you want a crispy enchilada, fry them in a pan with a little oil before baking.
Serve the enchiladas with your favorite toppings, such as sour cream, guacamole, or salsa.

Conclusion:

Black bean and rice enchiladas are a delicious and easy-to-make meal that is perfect for a weeknight dinner. They are also a great option for a potluck or party. With a few simple ingredients, you can create a flavorful and satisfying meal that everyone will enjoy. So next time you're looking for a quick and easy meal, give black bean and rice enchiladas a try.