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–+ servings
A serving of Black Bean & Rice Enchiladas are being removed from a white casserole dish
Prep: 15 minutes
Cook: 35 minutes
Total: 50 minutes

Black Bean & Rice Enchiladas Recipe

These easy vegetarian enchiladas are super hearty, full of black beans, rice, spices, veggies, and lots of melty cheddar cheese!
Yield: 8

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion diced; about 2 cups
  • 1 red bell pepper diced; about 1 cup
  • 2 medium cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt plus more to taste
  • 1 (15-ounce) can black beans drained and rinsed
  • 1 cup cooked brown rice
  • 10 6-inch corn or flour tortillas
  • 1 batch red enchilada sauce 3 cups / 24 ounces
  • 2 1/2 cups shredded cheddar cheese 10 ounces

Instructions

  • Preheat oven to 350°F. Have a 9x13" baking pan ready

Sauté the filling ingredients

  • In a large skillet over medium-low heat, heat the olive oil. Add the onion and bell pepper. Saute, stirring occasionally, until tender, 5-6 minutes. Add the garlic and saute, stirring frequently, for one more minute.
  • Stir in the cumin and salt and then add the black beans and cooked rice. Stir until combined then remove from heat.

Assemble the enchiladas

  • Set up an assembly line with the filling, the enchilada sauce, the cheese, a large plate with the stack of tortillas on it, and the baking dish.
  • Spread 1-2 tablespoons of the enchilada sauce over the first tortilla. Add 1/3 cup of the filling horizontally down the center. Top with 2 tablespoons shredded cheddar. Starting at the bottom, roll the enchilada up tight and set it in the baking dish.
  • Continue with the remaining tortillas.
  • Pour the remaining enchilada sauce over the top and use a spatula to spread it evenly. Sprinkle the remaining cheese over the top.

Bake & finish the enchiladas

  • Bake for 25-30 minutes, until bubbling and hot.
  • Garnish with chopped cilantro, avocado, and chopped scallions if desired. Serve.

Notes

Serving size averages out to about 1 1/2 enchiladas.
Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 
Vegan/Dairy-Free Option:
Use dairy-free cheddar or omit it entirely. 

Nutrition Facts

Serving: 2enchiladas, Calories: 989kcal, Carbohydrates: 146g, Protein: 57g, Fat: 22g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 35mg, Sodium: 660mg, Potassium: 1927mg, Fiber: 46g, Sugar: 3g, Vitamin A: 854IU, Vitamin C: 20mg, Calcium: 450mg, Iron: 12mg