Black Bean and Rice Enchiladas
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.
Servings: 4
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.
Notes
Optionally add a layer of Greek yogurt and serve with lime wedges.
Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.
Freeze: Cool completely, wrap each enchilada tightly in plastic wrap, place in a freezer bag and store up to 3 months. Thaw and enjoy.