Best 6 Black Bean Rice Enchiladas Inexpensive Vegetarian Cuisine Recipes
Indulge in a culinary journey with our diverse collection of Black Bean and Rice Enchiladas recipes, catering to various dietary preferences and taste buds. Embark on a vegetarian adventure with our classic Black Bean and Rice Enchiladas, a hearty and flavorful dish bursting with protein and fiber. For a vegan twist, try our Vegan Black Bean and Rice Enchiladas, a dairy-free and egg-free delight that doesn't compromise on taste. If you're seeking a gluten-free option, our Gluten-Free Black Bean and Rice Enchiladas are the perfect choice, offering a crispy and flavorful experience. Craving a touch of spice? Our Spicy Black Bean and Rice Enchiladas will tantalize your taste buds with a fiery kick. And for a unique and delectable twist, our Black Bean and Rice Enchiladas with Avocado Cream Sauce introduce a creamy and tangy avocado sauce that elevates the dish to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
BLACK BEAN AND RICE ENCHILADAS
Loaded black bean and rice enchiladas are hearty and healthy. These enchiladas are loaded with good for you protein and are super filling. Use soy chorizo or regular chorizo to make them and this will be your new favorite enchilada recipe!
Provided by Little Spice Jar
Time 1h10m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a medium skillet or medium heat. Add the garlic and onion and cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in the rice and toast for 2 minutes.
- Stir in the salsa, chicken broth, cumin, chili powder, and salt, bring to a boil, about 2 minutes. Reduce the heat and simmer until rice is cooked through, about 35-40 minutes. Add the black beans and chorizo and let heat all the way through. Stir in the tomatoes, cilantro, and lime juice.
- Position a baking rack in the center of the oven and preheat the oven to 375 degrees F.
- Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
- Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 1/3 cup of the black bean and rice filling and about a tablespoon of the shredded cheese. Roll the enchiladas and place it seam side down in the baking dish.
- Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with the remaining cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. Serve with toppings of choice.
BLACK BEAN AND RICE ENCHILADAS
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
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
BLACK BEAN AND RICE ENCHILADAS
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
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 & RICE ENCHILADAS (INEXPENSIVE VEGETARIAN CUISINE
I found this recipe in the "Healthy Bites" publication in my local Weis grocery store and I am posting for safe keeping. It was featured in the "Serve Up Savings" section of the magazine. You could probably add taco meat to make this a carnivorous dish.
Provided by PSU Lioness
Categories Brown Rice
Time 40m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350.
- Add olive oil, peppers and onion to a large non-stick skillet and saute until tender.
- Add black beans, cumin, chili powder, red pepper and cooked rice to skillet; stir to combine.
- Remove from heat and stir in cilantro and lime juice; set aside.
- Spray bottom of baking dish with cooking spray.
- Spoon 1/8th of mixture into each tortilla, roll up and place into baking dish, seam side down. Repeat with remaining tortillas.
- Pour enchilada sauce evenly over enchiladas, cover with foil and bake 15 minutes.
- Remove from oven, uncover and top with shredded cheddar cheese.
- Bake 5 minutes longer, or until cheese has melted.
- Serve with optional garnishes.
BLACK BEAN VEGGIE ENCHILADAS
I created this vegetarian enchiladas recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite! -Nicole Barnett, Centennial, Colorado
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 enchiladas.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add the beans, corn, chilies, taco seasoning and cilantro; cook for 2-3 minutes or until heated through., Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Top with enchilada sauce and cheese., Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Nutrition Facts : Calories 292 calories, Fat 8g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 759mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 6g fiber), Protein 13g protein.
RICE & BEAN ENCHILADAS
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
- Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.
Nutrition Facts : Calories 634 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 4.81 milligram of sodium
Tips:
- To make the enchilada sauce, you can use a store-bought enchilada sauce or make your own. If you are making your own, be sure to use a variety of spices, such as chili powder, cumin, and garlic powder, to give it a flavorful taste.
- To make the black bean and rice filling, you can use canned or cooked black beans and cooked rice. If you are using canned beans, be sure to rinse them well before using them.
- You can add other vegetables to the black bean and rice filling, such as corn, bell peppers, or onions. This will give the filling more flavor and texture.
- To assemble the enchiladas, you can use either corn or flour tortillas. If you are using corn tortillas, be sure to soak them in warm water before using them. This will make them more pliable and less likely to break.
- To bake the enchiladas, you can use a 9x13 inch baking dish. Be sure to cover the baking dish with foil before baking. This will help to keep the enchiladas moist.
Conclusion:
Black bean and rice enchiladas are a delicious and inexpensive vegetarian dish that can be made with simple ingredients. They are perfect for a weeknight meal or a casual get-together. With a few simple tips, you can make sure that your black bean and rice enchiladas are flavorful and satisfying.
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