Vegetarian Rice & Black Bean Enchiladas
Lightly fried corn tortillas are filled with rice, black beans, and queso enchilado, rolled up and then smothered with a rich and spicy homemade red chile sauce, topped with onions and more queso, and baked to perfection.
Servings: 4 -6
Ingredients
- 2 tablespoons butter
- 1 cup long grain rice
- 2 tablespoons chopped onions
- 2 cups chicken broth or organic vegetable
- 1 (15-ounce )can black beans , drained and rinsed
- 2 to 3 cups red chile sauce
- ½ cup canola oil for frying
- 12 to 18 corn tortillas
- 1½ cups white shredded cheese muenster or queso enchilado
- white onion rings
- ½ cup crumbled queso fresco
- cilantro leaves for garnish
Instructions
- Heat butter in a medium stockpot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.
- Add broth. Stir and let the mixture come to a boil; lower heat, cover and simmer for 20 minutes. Combine black beans and set aside.
- Preheat oven to 350 degrees F.
- Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
- Fry tortillas in hot oil just until softened. Drain on paper towels.
- Fill tortillas with black bean and rice mixture and about a tablespoon of the shredded cheese.
- Roll tortillas and place seam side down in baking dish side by side.
- Pour some sauce over enchiladas. Top with the remaining cheese, and onion, and lightly cover dish with aluminum foil.
- Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
- Garnish with queso fresco and cilantro and serve with your favorite side dish
Video
Notes
MAKE VEGAN: Omit the cheese or use a non-dairy cheese alternative.
MAKE AHEAD: The red chile sauce as well as the rice and black bean mixture can be made in advance.
SERVING SUGGESTIONS: These vegetarian enchiladas are great with a side of coleslaw and/or chips and guacamole.
STORE: Refrigerate baked enchiladas in an airtight storage container for up to 5 days.
REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. I wouldn't recommend freezing.
Nutrition
Calories: 986kcal | Carbohydrates: 101g | Protein: 22g | Fat: 53g | Saturated Fat: 16g | Cholesterol: 63mg | Sodium: 6671mg | Potassium: 346mg | Fiber: 10g | Sugar: 22g | Vitamin A: 624IU | Vitamin C: 9mg | Calcium: 486mg | Iron: 2mg