Black Bean & Rice Enchiladas


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)You won’t even miss the meat with these flavor-packed enchiladas.

  • Yield: 8 Servings


  • 1 green pepper, chopped
  • ¼ c. onion, chopped
  • 3 cloves garlic, minced
  • 1 T. olive oil
  • 15 oz. can black beans, drained and rinsed
  • 14 oz. can diced tomatoes with green chiles
  • ¼ c. taco sauce
  • 1 T. chili powder
  • 1 t. ground cumin
  • ¼ t. red pepper flakes
  • 2 c. cooked brown rice
  • 8 10-inch flour tortillas
  • 1 c. salsa
  • 1 c. shredded Cheddar cheese
  • 3 T. fresh cilantro, chopped
How to Make It
  1. In a skillet over medium heat, sauté green pepper, onion and garlic in oil until tender. Add beans, tomatoes with juice, taco sauce and seasonings.
  2. Simmer until heated through and mixture thickens. Stir in cooked rice; simmer for 5 minutes. Spoon filling down the center of each tortilla. Roll up tortillas; place in a lightly greased 13"x9" baking pan.
  3. Spoon salsa over enchiladas. Bake, covered, at 350 degrees for 25 minutes. Uncover; sprinkle with cheese and cilantro. Bake an additional 3 minutes, or until cheese is melted.

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