Rice and Black Bean Enchiladas with Cheddar

Name: Rice and Black Bean Enchiladas with Cheddar
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 15 oz Black Beans; 2 cups Brown Rice; 1 tbsp Chili Powder; 14.5 oz Diced Tomatoes & Green Chilies; 8 whole Flour Tortilla; 3 tbsp Fresh Cilantro; 3 cloves Garlic; 1 whole Green Bell Pepper; 1 tsp Ground Cumin; 1 tbsp Olive Oil; 1 whole Onion; 0.25 cup Picante Sauce; 0.25 tsp Red Pepper Flakes; 1 cup Salsa; 1 cup Shredded Cheddar Cheese

Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Vegetarian 🥦Plant-Based 🌻Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Rice and Black Bean Enchiladas with Cheddar bring a hearty, comforting bite with a smoky chili-cumin filling, tender brown rice, and gooey melted cheese under a blanket of salsa. Each tortilla rolls up a balanced mix of creamy beans and tangy tomatoes with green chiles, finished with fresh cilantro for brightness. Perfect for a cozy weeknight dinner or a meatless main for casual gatherings.

Prep15 mins
Cook50 mins
Serves8
DifficultyMedium

1

Preheat the 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 the green pepper, onion, and garlic until tender, about 7 minutes. Stir in the beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce the heat to low and simmer, uncovered, until heated through and the mixture thickens, about 5 minutes. Fold in the rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
3

Spoon a rounded 1/2 cup of the bean mixture down the center of each tortilla. Fold the sides over the filling and roll up. Place the enchiladas seam side down in the baking dish; spoon salsa over each tortilla. Cover the baking dish with aluminum foil.
4

Bake in the preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until the cheese is melted, 2 to 3 minutes.