Best 2 Black Bean And Rice Enchiladas Recipes

**Black Bean and Rice Enchiladas: A Culinary Symphony of Flavors**

Enchiladas, a beloved Mexican dish, are soft tortillas filled with delectable fillings, smothered in flavorful sauces, and baked to perfection. This recipe introduces a delightful vegetarian twist on this classic, featuring a harmonious blend of black beans and rice. The enchiladas are brimming with a savory filling of protein-packed black beans, fluffy rice, aromatic spices, and a touch of tangy salsa. Wrapped in soft tortillas, they are then bathed in a rich tomato sauce, sprinkled with melty cheese, and baked until golden brown. These enchiladas promise an explosion of flavors in every bite, satisfying vegetarians and meat-lovers alike. Additionally, the article presents two equally enticing variations: Sweet Potato and Black Bean Enchiladas, where roasted sweet potatoes add a naturally sweet twist, and Spinach and Mushroom Enchiladas, bursting with earthy flavors and a creamy spinach filling. Each variation offers a unique culinary experience, catering to diverse taste preferences.

Let's cook with our recipes!

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

Ingredients

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

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

Ingredients

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

Tips:

For the perfect enchilada filling, use a combination of black beans and rice. This provides a hearty and flavorful base.
Don't overcook the rice. It should be cooked through but still have a slight bite to it.
Use a variety of vegetables in your enchiladas. This will add flavor and texture.
Don't be afraid to experiment with different types of cheese. A blend of cheddar and Monterey Jack is a classic choice, but you can also try queso fresco, goat cheese, or even feta.
To prevent the enchiladas from sticking to the pan, grease it lightly with oil or cooking spray.
Serve the enchiladas with your favorite toppings. Some popular choices include sour cream, guacamole, salsa, and shredded lettuce.

Conclusion:

Black bean and rice enchiladas are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight meal or a special occasion. With endless variations, you can customize them to your taste preferences. So next time you're looking for a satisfying and flavorful meal, give black bean and rice enchiladas a try!