These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

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  • 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

322 calories; protein 12.8g 26% DV; carbohydrates 44.4g 14% DV; fat 11g 17% DV; cholesterol 18.5mg 6% DV; sodium 994mg 40% DV. Full Nutrition

Reviews (103)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/26/2012
We LOVE this recipe. I think it'd be great as is, but I have made a few adjustments to make it healthier and vegan, to suit our tastes. Instead of olive oil, I cook the veggies in step 2 in veg broth. I added a chopped zucchini to that step and halve the rice to make up for it. I lined the tortilla with baby spinach before adding the mixture. I skip the cheese totally and top it with chopped cabbage. I use enchilada sauce instead of salsa. It makes a TON, so it's worth the time it takes to make this dish. It's not difficult to make, you just have to plan ahead to have it ready by the time you need it. Read More
(81)

Most helpful critical review

Rating: 3 stars
04/02/2018
These were enjoyable and healthy. But I have a seafood and spinach enchilada recipe that I frequently prepare which is much tastier. Read More
(2)
153 Ratings
  • 5 star values: 102
  • 4 star values: 46
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
09/25/2012
We LOVE this recipe. I think it'd be great as is, but I have made a few adjustments to make it healthier and vegan, to suit our tastes. Instead of olive oil, I cook the veggies in step 2 in veg broth. I added a chopped zucchini to that step and halve the rice to make up for it. I lined the tortilla with baby spinach before adding the mixture. I skip the cheese totally and top it with chopped cabbage. I use enchilada sauce instead of salsa. It makes a TON, so it's worth the time it takes to make this dish. It's not difficult to make, you just have to plan ahead to have it ready by the time you need it. Read More
(81)
Rating: 4 stars
08/15/2012
Pretty great vegetarian enchiladas! The only comments I have are that I really prefer a saucier enchilada, so I would probably sauce it up with a traditional enchilada sauce not just topped with salsa next time. And, I ended up having to use two pans, because I could only fit 5 in my pan. When I rolled them tighter, too much of the filling fell out of the ends. This is not a quick meal because the brown rice takes so much time to cook, but it makes a large amount, so I could easily make this on an evening when I have a bit more time, to eat on a night that I don't. Thanks! Read More
(35)
Rating: 4 stars
09/10/2012
Increased cheese to two cups and just used my favorite enchilada sauce instead. Great for meatless Monday. Read More
(20)
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Rating: 5 stars
01/27/2015
Delicious...thank you!! I made it as shown except I didn't feel like rolling the tortillas, so I laid a layer of homemade enchilada sauce, a layer of corn tortillas, a layer of mixture, a layer of cheese, and repeated. On the top layer, I spread salsa out, then baked it. Read More
(15)
Rating: 4 stars
02/16/2014
I made this last night and they were excellent. I did a couple of thing different, I used homemade Cuban style black beans, used both green and yellow bells. I omitted the spices and rotel (cuban black beans has the same seasonings) added queso fresca with the cheddar. I had enough for a pan of flour and a pan of corn tortillas. I topped both with homemade enchilada sauce, more cheddar and queso fresca. Simply wonderful with a tangy slaw on top. I can tell with the recipe would be just as good as written, it is very versatile. Read More
(14)
Rating: 5 stars
03/01/2013
These were awesome!!! My whole family loved them and asked for more. The only change I made was instead of brown rice I used quinoa. Delicious! Read More
(13)
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Rating: 4 stars
12/15/2013
Very good and relatively easy. I made some adjustments to handle little kid taste buds-- reduced the spices and added 1c corn to the mix. I used enchilada sauce on the side for the adults and just used cheese on the kid side in the baking dish. A hit for the whole family. Read More
(7)
Rating: 5 stars
07/07/2014
Tasty and easy Meatless Monday meal. I used quinoa instead of the rice the second time I made it for even more nutrition. Read More
(7)
Rating: 5 stars
07/08/2014
Delicious. Didn't change anything other than used white rice (that's what I had). We are not vegetarians but I made this for a guest and we all enjoyed it. Will make again. Read More
(5)
Rating: 3 stars
04/02/2018
These were enjoyable and healthy. But I have a seafood and spinach enchilada recipe that I frequently prepare which is much tastier. Read More
(2)