Black Bean and Rice Enchiladas

Sliced bean and rice enchiladas in a baking dish with a creamy cheesy sauce coming out.

5 from 1 vote

Black Bean and Rice Enchiladas

These bean and rice enchiladas are so easy to make, packed with Mexican flavors and very filling + satisfying, even though this is a vegan and meat-free recipe. The combination of hearty rice and black bean filling with creamy cheese topping (dairy-free!) and zesty enchilada sauce is a must-try!

Prep Time25

Cook Time30

Total Time55

Course: dinner

Cuisine: Mexican inspired

Keyword: vegan dinner, vegan enchiladas

Servings: enchiladas

Calories: 365kcal

Author: Jessica Laroche

Equipment

Large baking dish 9 x 13 inches or a large lasagna dish
Large pan

Ingredients

1 yellow onion diced
1 red or green bell pepper diced
1 tsp cumin powder
3 tsp chili powder
3 cloves of garlic crushed
15 oz canned black beans rinsed and drained
15 oz canned diced tomatoes choose fire-roasted if possible
4 oz canned green chiles mild or spicy
2 cups COOKED rice I used long grain brown rice
handful fresh cilantro chopped (optional)
12 oz red enchilada sauce mild or spicy, I used the red enchilada sauce from the brand SOMO
salt and pepper to taste
7-8 flour tortillas
dairy-free cheese sauce I used one batch of this vegan cashew sauce, you can also use store-bought vegan cheese threads

Instructions

Preheat the oven to 350ºF.
If not done already, start by cooking the rice and make the vegan cheese sauce (or use store-bought cheese threads).
Warm up a large nonstick pan with a little oil, then add the onion and bell pepper with a little salt. Cook while stirring often on medium-high heat for 5-7 minutes. Then, add the garlic and spices (chili and cumin) and cook for 1-2 more minutes.
Add the cooked rice, beans, diced tomatoes and green chiles. Stir and cook for about 8-10 minutes stirring often.
Add the cilantro (if using) and about ¼ cup of the cheese sauce of threads. Stir to combine, then remove from the heat.
Pour a small amount of the enchilada sauce into the bottom of your baking dish and spread it all over the bottom surface. Then, add about ½ cup of the bean and rice mix over the bottom half of a tortilla and roll it up tightly. Transfer over the dish with the seam side down, then keep going with the rest of the filling mixture. Transfer the filled tortilla into the dish as you go (you should be able to make 7-8 enchiladas).
Pour the rest of the enchilada sauce over the tortillas and drizzle the rest of the cheese sauce (or sprinkle vegan cheese threads over). Cover with foil and bake for 30 minutes. Then, uncover and bake for another 5-10 minutes.
Let the enchiladas rest for 5-10 minutes before serving and garnish with cilantro, hot sauce, pico de gallo or any taco topping you like. Enjoy!

Video

Notes

In a pinch, you can use already-cooked rice from the grocery store. This frozen brown rice or this pantry-stable brown rice both would work great and save you a step!
For a speedy weeknight dinner, use canned beans, precooked rice, jarred red enchilada sauce from the store and store-bought vegan cheese (or serve alongside sour cream).
If you have extra bean and rice mix, then simply transfer it to the edges of the enchiladas in the baking dish.
While baking, keep covered for most of the time so the enchiladas can cook and soften without drying out.
To prevent soggy enchiladas, then add just enough sauce to completely cover the tortillas without adding too much.
Storage: Keep the leftover enchiladas in an airtight container in the fridge for up to 4 days. To reheat, you can use the microwave or even better, the oven (350ºF for 10-15 minutes or until heated through). Expect the leftovers to turn softer, but they will still be great.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition