Black Bean & Rice Enchiladas Recipe

Step 1

Preheat your oven to 350°F. In a large skillet, saute the bell pepper, onion, and garlic in olive oil until the vegetables are tender. Stir in the beans, diced tomatoes, picante, chili powder, cumin, and red pepper flakes. Bring to a boil. Reduce the heat and simmer until the mixture is cooked through and slightly thickened. Add in the rice and cook for another 5 minutes.

Step 2

Take rounded (heaping) 1/2 cup of the filling and spread it down the middle of a warm tortilla. Roll it up and lay seam side down in a baking dish, sprayed with cooking spray (9 inches by 13 inches). Repeat until all 8 tortillas have been filled. Spoon any remaining mixture into the dish around the tortillas. Spoon salsa over the tortillas. Cover with aluminum foil and bake for 25 minutes. Uncover, sprinkle with cheese and cilantro and return to the oven to bake for an additional 2-3 minutes, or until the cheese is melted.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Be sure to choose a low-sodium picante sauce, diced tomatoes, and salsa to prevent the dish from becoming too salty.
If using canned black beans, be sure to rinse them thoroughly before adding to the dish.

Ingredient substitutions

Substitute the olive oil with avocado oil to provide a healthier alternative. Avocado oil is a great source of healthy fats and has a higher smoke point than olive oil, making it better for high heat cooking.
Substitute the flour tortillas with corn tortillas for a gluten-free option. Corn tortillas are a great gluten-free alternative and will provide a slightly different flavor and texture to the dish.

Variations

Vegetarian Taco Filling Variation Replace the black beans with cooked lentils and omit the chili powder, cumin, and red pepper flakes. Add 1 tablespoon of taco seasoning to the filling and mix to combine. Increase the picante sauce to 1/2 cup. Fill the tortillas with the mixture and top with salsa, cheese, and cilantro, as directed in the original recipe.

Vegetarian Taco Filling with Black Beans and Corn Replace the lentils with 1 can of black beans, drained and rinsed. Add 1/2 cup of cooked corn to the filling and mix to combine. Increase the picante sauce to 1/2 cup. Fill the tortillas with the mixture and top with salsa, cheese, and cilantro, as directed in the original recipe.

Serve with

Mexican Street Corn Salad: This delicious, creamy and crunchy salad is the perfect accompaniment to the Black Bean & Rice Enchiladas. It is easy to make and adds a great flavor and texture to the meal.

Chipotle-Lime Roasted Sweet Potatoes: These roasted sweet potatoes are bursting with flavor and a perfect companion to the enchiladas. The chipotle and lime give the potatoes a unique kick, while the sweetness of the potatoes balances out the spiciness of the enchiladas.

FAQ

Q: What type of tortillas should I use?

A: You should use 6-inch diameter flour tortillas for this recipe. You can use either store-bought or homemade.

Q: How long should I cook the tortillas?

A: Depending on the heat of your stovetop, the tortillas should cook for about 1-2 minutes per side. You'll know they're done when they're lightly browned and slightly crispy.

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Fun facts:

Fun Fact 1: Black beans have been a staple in Mexican cuisine for centuries and were first cultivated by the Aztecs in the 16th century.

Fun Fact 2: The picante sauce used in this recipe is a popular condiment in Tex-Mex cuisine, which originated with the Tejano people in the 19th century.