Best 8 Black Bean Rice Enchiladas Inexpensive Vegetarian Cuisine Recipes

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In the realm of budget-friendly and delectable vegetarian cuisine, black bean rice enchiladas reign supreme. This dish tantalizes taste buds with its harmonious blend of flavors and textures, featuring hearty black beans, fluffy rice, and a variety of enticing spices, all enveloped in a soft tortilla blanket. Not only does this culinary delight deliver a symphony of flavors, but it also satisfies the soul with its nutritional value. Prepare to embark on a culinary journey where affordability meets indulgence as we explore the best recipes for black bean rice enchiladas, ensuring a feast that delights both the palate and the wallet.

Let's cook with our recipes!

BLACK BEAN AND RICE ENCHILADAS



Black Bean and Rice Enchiladas image

Loaded black bean and rice enchiladas are hearty and healthy. These enchiladas are loaded with good for you protein and are super filling. Use soy chorizo or regular chorizo to make them and this will be your new favorite enchilada recipe!

Provided by Little Spice Jar

Time 1h10m

Number Of Ingredients 16

1 tablespoon EACH: olive oil AND garlic, minced
1/2 medium onion, diced
1 cup brown rice
1 cup salsa (store bought or homemade
2 cups vegetable or chicken broth
1/2 teaspoon EACH: cumin AND chili powder
1/4 teaspoon salt
1 tomato, diced
3 tablespoon cilantro, chopped
juice of 1 lime
1 1/2 cups (1 can) black beans
12 oz. of chorizo (regular or soy chorizo), cooked to package directions*
1-2 cans enchilada sauce or 1/2 of this recipe
2 cups shredded cheese
12 - 15 tortillas (corn, flour, or whole wheat)
toppings of choice: cilantro, queso fresco, guacamole, chopped avocados, fajita veggies, sour cream etc.

Steps:

  • Heat the olive oil in a medium skillet or medium heat. Add the garlic and onion and cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in the rice and toast for 2 minutes.
  • Stir in the salsa, chicken broth, cumin, chili powder, and salt, bring to a boil, about 2 minutes. Reduce the heat and simmer until rice is cooked through, about 35-40 minutes. Add the black beans and chorizo and let heat all the way through. Stir in the tomatoes, cilantro, and lime juice.
  • Position a baking rack in the center of the oven and preheat the oven to 375 degrees F.
  • Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
  • Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 1/3 cup of the black bean and rice filling and about a tablespoon of the shredded cheese. Roll the enchiladas and place it seam side down in the baking dish.
  • Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with the remaining cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. Serve with toppings of choice.

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

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

VEGETARIAN BLACK BEAN ENCHILADAS



Vegetarian Black Bean Enchiladas image

A yummy mix of veggies, refried black beans, and easy homemade enchilada sauce! A tasty change from boring old bean 'n' cheese enchiladas.

Provided by Alexis

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 22

cooking spray
2 tablespoons olive oil
1 onion, chopped
1 small red bell pepper, chopped
1 (14.25 ounce) can vegetarian refried black beans
1 cup corn kernels, thawed
1 (4 ounce) package cream cheese, softened
1 teaspoon ground cumin
salt and ground black pepper to taste
1 cup loosely packed and chopped fresh cilantro
1 (4 ounce) can canned green chiles, undrained
½ cup tomato salsa
½ cup tomato sauce
½ cup vegetable broth
½ lime, juiced
2 cloves garlic, peeled
2 teaspoons dried oregano
6 flour tortillas
2 cups shredded Cheddar cheese, divided
1 cup chopped avocado
1 cup chopped tomatoes
½ cup sour cream, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Heat olive oil in a large skillet over medium heat; cook and stir onion and bell pepper in hot oil until tender, about 5 minutes. Reduce heat to medium-low and add refried black beans, corn, and cream cheese; stir well. Season with cumin, salt, and pepper. Simmer until bean mixture is hot, about 5 minutes. Remove from heat.
  • Place cilantro, green chiles and liquid, salsa, tomato sauce, vegetable broth, lime juice, garlic, and oregano in a food processor; blend until smooth, about 10 pulses. Spread about 1/3 cilantro salsa mixture in prepared baking dish.
  • Spread bean mixture evenly down the center of each tortilla and sprinkle with 1 cup Cheddar cheese. Roll tortillas around the cheese and bean fill and arrange enchiladas in the prepared baking dish, seam sides down.
  • Pour remaining cilantro salsa mixture over enchiladas and sprinkle with remaining 1 cup Cheddar cheese.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 30 minutes. Garnish with avocado, tomatoes, and sour cream.

Nutrition Facts : Calories 684.4 calories, Carbohydrate 65 g, Cholesterol 68.7 mg, Fat 38.1 g, Fiber 10.3 g, Protein 23.9 g, SaturatedFat 17.2 g, Sodium 1576.9 mg, Sugar 8.4 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

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

RICE & BEAN ENCHILADAS



Rice & bean enchiladas image

Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Yield Serves 2

Number Of Ingredients 8

250g pouch microwave rice
1 tsp Cajun seasoning
bunch spring onions , chopped
2 large flour tortillas
415g can refried beans
200g tub tomato salsa
150g pot fat-free yogurt
25g cheese , grated

Steps:

  • Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
  • Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.

Nutrition Facts : Calories 634 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.81 milligram of sodium

BLACK BEAN VEGGIE ENCHILADAS



Black Bean Veggie Enchiladas image

I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 enchiladas.

Number Of Ingredients 13

1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chilies
2 tablespoons reduced-sodium taco seasoning
1 teaspoon dried cilantro flakes
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
3/4 cup shredded reduced-fat Mexican cheese blend

Steps:

  • In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.

BLACK BEAN & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE



Black Bean & Rice Enchiladas (Inexpensive Vegetarian Cuisine image

I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.

Provided by PSU Lioness

Categories     Brown Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 17

1/2 teaspoon olive oil
1/2 cup onion, chopped
2 (8 ounce) frozen mixed peppers, strips (or use fresh. About 2 large peppers, sliced into strips)
1 (15 ounce) can reduced sodium black beans, drained and rinsed
1/2 teaspoon ground turkish cumin
1/2 teaspoon chili powder (they recommend salt-free chili powder)
1/2 teaspoon ground red pepper
2 cups whole grain rice, cooked (they recommend Uncle Ben's Ready Rice)
2 teaspoons fresh cilantro, chopped
2 teaspoons fresh lime juice (or bottled)
8 whole wheat tortillas (8 inch tortillas)
3/4 cup green enchilada sauce
1/2 cup reduced-fat sharp cheddar cheese, shredded
salsa
nonfat Greek yogurt (or sour cream)
sliced fresh jalapeno
chopped fresh tomato

Steps:

  • Preheat oven to 350.
  • Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
  • Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
  • Remove from heat and stir in cilantro and lime juice; set aside.
  • Spray bottom of baking dish with cooking spray.
  • Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
  • Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
  • Remove from oven, uncover and top with shredded cheddar cheese.
  • Bake 5 minutes longer, or until cheese has melted.
  • Serve with optional garnishes.

BLACK BEAN ENCHILADAS



Black Bean Enchiladas image

I invented this recipe for a vegitarian friend....... It can be hot so be care full you will have to make Adobo Sauce recipe included

Provided by Mitakola

Categories     Black Beans

Time 1h10m

Yield 8 enchiladas, 8 serving(s)

Number Of Ingredients 23

1 cup onion, chopped
1 tablespoon olive oil
3 garlic cloves, chopped
1 teaspoon dried oregano
2 (15 ounce) cans black beans, drained and rinsed
1 chipotle chile in adobo
1 tablespoon adobo sauce
1/2 teaspoon kosher salt
1/4 cup chicken broth
1/2 cup asadero cheese or 1/2 cup monterey jack cheese, shredded
48 inches corn tortillas
2 tablespoons olive oil
2 cups salsa verde
1/2 cup queso fresco or 1/2 cup feta cheese, crumbled
4 dried ancho chili peppers (red Anaheim) or 6 dried New Mexico chiles (red Anaheim)
1/3 cup apple cider vinegar
4 garlic cloves, peeled
1 teaspoon salt
1 teaspoon cumin seed
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander
1 pinch ground cinnamon

Steps:

  • Enchiladas.
  • Preheat oven to 400o
  • Saute onion in oil in a large nonstick skillet aver medium-high heat for 3 minutes. Add garlic and oregano; saute I minute.
  • .
  • Puree half the beans, the chipotle, the sauce, and salt in a food processor.
  • Combine onion mixture, remaining whole beans, broth, and shredded cheese with the bean puree. **Stir in any add-ins as well.
  • Assemble enchiladas frying tortillas in 2 T oil until flexible. Dip in 1 cup sauce, fill with a generous 1/3 cup filling, and roll up. Top with I cup sauce and crumbled cheese. Bake enchiladas for 10 minutes. Serve with Corn Salsa.
  • **FillingAdd-Ins.
  • I cup Mexican chorizo sausage, browned and crumbled; or diced Spanish chorizo.
  • I cup cooked shredded chicken.
  • I cup cooked shredded pork.
  • I cup bacon bits and chopped scallion.
  • I cup cooked long-grain rice.
  • Adobo Sauce
  • Cover the peppers with boiling water in a bowl. Let soak for 20 minutes. Drain the peppers, reserving water. Slit the peppers open and discard the stems and seeds. Put the peppers and ¼ Cup of the soaking liquid in a food processor or blender and add all the other ingredients; process to a smooth paste.
  • Note: This is usually used as a marinade with pork (beef, too).
  • Marinate Time: 12 hours to 3 days.

Nutrition Facts : Calories 284.1, Fat 9.8, SaturatedFat 2.4, Cholesterol 8.7, Sodium 953.2, Carbohydrate 38.4, Fiber 9.1, Sugar 6.6, Protein 11.1

Tips:

  • For the best flavor, use freshly cooked black beans or canned black beans that have been rinsed and drained.
  • If you don't have any brown rice on hand, you can use white rice instead.
  • To make the enchiladas more flavorful, add a teaspoon of chili powder or cumin to the black bean mixture.
  • If you like spicy food, add a diced jalapeño or serrano pepper to the black bean mixture.
  • To make the enchiladas more cheesy, add an extra layer of cheese to the top before baking.
  • For a crispy crust on the enchiladas, brush the tops with melted butter or oil before baking.

Conclusion:

Black bean and rice enchiladas are a delicious and inexpensive vegetarian meal that can be enjoyed by people of all ages. They are easy to make and can be tailored to your own personal preferences. Whether you like them mild or spicy, cheesy or crispy, these enchiladas are sure to please. So next time you're looking for a quick and easy vegetarian meal, give these black bean rice enchiladas a try!

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