These enchiladas are a filling and flavorful recipe that will satisfy everyone, even non-vegetarians. These are best when you use really large tortilla shells and stuff them full. I love to use organic ingredients for a great flavor.

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Recipe Summary

prep:
40 mins
cook:
18 mins
total:
58 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 325 degrees F (165 degrees C).

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  • Heat oil in a large skillet over medium heat. Add most of the green onions, reserving some in a bowl, red bell pepper, and garlic; cook and stir until fragrant, about 3 minutes. Add tomato, black olives, and jalapeno peppers; cook and stir over low heat until tomato is soft, about 5 minutes.

  • Mix black beans and rice together in a large bowl. Fold in tomato mixture. Stir in cream cheese, 1 1/4 cup Cheddar cheese, cilantro, lime juice, and hot sauce.

  • Divide black bean mixture evenly among tortillas using a large spoon. Roll up tortillas.

  • Spread a thin layer of enchilada sauce in a large, shallow baking pan. Arrange rolled tortillas seam side-down over the sauce; cover with remaining enchilada sauce. Sprinkle reserved green onions and remaining 1/4 cup Cheddar cheese on top. Cover baking pan with aluminum foil.

  • Bake in the preheated oven until Cheddar cheese is melted, 10 to 15 minutes. Serve enchiladas with sour cream.

Nutrition Facts

626 calories; protein 20.6g; carbohydrates 67.2g; fat 31.2g; cholesterol 59.4mg; sodium 1137.8mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 4 stars
03/21/2019
tasted great! could probably get away with making more enchiladas (i had some filling left over but no more tortillas) prep is the longest part but i didn't change anything on the recipe. will definitely make again! Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/21/2019
tasted great! could probably get away with making more enchiladas (i had some filling left over but no more tortillas) prep is the longest part but i didn't change anything on the recipe. will definitely make again! Read More
Rating: 4 stars
04/23/2018
These enchiladas are a treat bursting with flavor. It says it serves eight. I halved the recipe. I was able to fill 10 - 8 tortillas and still had leftover filling. The recipe requires a lot of preparation but the end product is definitely worth it. It took longer in the oven than 15 minutes. In the end I increased the temperature to 190 C and cooked them 10 minutes more. Thank you for the recipe Read More
Rating: 5 stars
05/08/2021
Very Delicious! It's a new family favorite. Read More
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