Easy Black Bean and Rice Enchiladas
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These black bean and rice enchiladas are a hearty, vegetarian dinner made with a flavorful bean and rice filling, melty cheese, and a quick homemade enchilada sauce. An easy meatless meal the whole family will love!
Give enchilada night a meatless twist with this simple, satisfying recipe! These enchiladas are stuffed with black beans, Mexican rice, corn, and cheese then rolled in soft tortillas and baked until hot and bubbly.
The shortcut enchilada sauce starts with marinara and gets a boost from classic Mexican spices. Topped with crumbled queso fresco and fresh cilantro, this 40-minute dinner is perfect for busy weeknights or when you’re craving something comforting and meat free.
Why You’ll Love This Recipe
- Flavor-packed and easy: A simple way to enjoy bold Mexican-inspired flavors with pantry staples.
- Vegetarian-friendly: Naturally meatless and easily made vegan with a few swaps.
- Family-approved: Familiar ingredients, cheesy topping, and mild heat make it a weeknight win.
Ingredient Notes
Printable recipe with full directions.
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- Rice: Use 1 cup cooked Mexican rice for added flavor and texture.
- Beans: Black beans work best. Drain and rinse before using.
- Sauce: Mix 1 cup marinara with ½ tsp oregano and ½ tsp cayenne (optional) for a quick enchilada-style sauce.
- Seasoning: Cumin and chili powder add warm, earthy flavor.
- Tortillas: Use 8 small flour or corn tortillas.
- Cheese: Monterey Jack melts beautifully. Queso fresco adds a creamy, salty finish.
How to Make Black Bean and Rice Enchiladas
Start by sautéing some onion and garlic in a skillet with a little olive oil—your kitchen will already start to smell amazing. Once they’re soft, stir in the black beans, cooked rice, corn, cumin, salt, and pepper. Let everything warm through, then remove from the heat and mix in a handful of shredded Monterey Jack cheese.
Spoon the filling into the center of each tortilla, roll them up nice and tight, and nestle them seam-side down into a greased baking dish.
Next, whip up the quick enchilada sauce by seasoning marinara with oregano (and a little cayenne if you like some heat). Pour it evenly over the tortillas, then sprinkle the rest of the cheese on top.
Pop the dish in the oven and bake at 375°F for about 20 to 25 minutes, until everything is hot and the cheese is perfectly melty and golden. Once they’re out of the oven and have cooled slightly, it’s time for the finishing touches.
Top your enchiladas with fresh cilantro, creamy avocado slices, crumbled queso fresco, or a few slices of red chili for a little heat—then dig in!
Recipe Tips and Variations
- Make it vegan: Use dairy-free cheese or omit it altogether.
- Swap the sauce: Red enchilada sauce works in place of marinara.
- Add toppings: Greek yogurt, hot sauce, or a squeeze of lime bring brightness.
- Use different beans or rice: Try pinto beans, brown rice, or white rice.
- Skip the rice: For just black bean enchiladas, leave the rice out.
More Easy Dinner Recipes
Black Bean and Rice Enchiladas
Ingredients
Filling
- 1 Tablespoon olive oil
- 1 red onion , finely chopped
- 2 cloves garlic , minced
- 1 cup black beans , drained and rinsed
- 1 cup cooked rice
- 1/2 cup corn , fresh or frozen
- 1 teaspoon ground cumin
- 1/2 teaspoon ½ tsp chili powder
- 1/2 cup Monterey Jack cheese , or cheddar cheese
- salt and black pepper
Sauce
- 1 cup marinara sauce
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper , optional
Assembly
- 8 small flour tortillas , or corn tortillas
- 1 cup Monterey Jack cheese , or cheddar cheese or mix
Garnish: Fresh cilantro, sliced avocado, crumbled queso fresco
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add the black beans, rice, corn, cumin, chili powder, salt, and pepper. Stir well, then remove from heat and mix in ½ cup of the shredded cheese.
- Spoon 2-3 tbsp of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Mix the marinara sauce with oregano and cayenne, then pour evenly over the enchiladas. Sprinkle with 1 cup of shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.Let cool slightly, then top with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices.
