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Black Bean and Rice Enchiladas

Diane Manzella

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

1 h 5 m servings 322 cals
Original recipe yields 8 servings

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 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.
  3. 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.
  4. 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


Per Serving: 322 calories; 11 g fat; 44.4 g carbohydrates; 12.8 g protein; 19 mg cholesterol; 994 mg sodium. Full nutrition

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Reviews

Read all reviews 70
  1. 105 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

These were enjoyable and healthy. But, I have a seafood and spinach enchilada recipe that I frequently prepare which is much tastier.

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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 ...

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...

Increased cheese to two cups and just used my favorite enchilada sauce instead. Great for meatless Monday.

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...

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!

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 (cuba...

Tasty and easy Meatless Monday meal. I used quinoa instead of the rice the second time I made it for even more nutrition.

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 j...

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.