Honestly, our family loves Mexican food so this Bean and Rice Enchiladas recipe is one of our favorite go-to recipes since is super simple to make and our whole family loves it.
If your family loves Mexican recipes just as much as we do then this recipe is a great way to get those tasty flavors of the enchilada sauce and Mexican rice all in one dish.
Plus since these vegetarian enchiladas are so easy to make, they are another great recipe to make during your busy weeknights.
Ingredients for Bean and Rice Enchiladas
- Rice: Grab a pouch of Knorr “Taco rice” or “Mexican Rice” from your local grocery store
- Beans: use a can of your favorite refried beans
- Seasonings: you will need to use chili powder and cumin
- Tortillas: depending on how big you want the enchiladas to be, get medium-sized flour tortillas (depending on how big you fill them)
- Sauce: get a can of red enchilada sauce, I like the old el paso brand for these (pick your spice level with either mild or medium) or homemade enchilada sauce
How to make Bean and Rice Enchiladas
Preheat oven to 350 degrees
Cook the rice according to the package instructions.
Stir the can of refried beans and seasonings into the cooked rice.
Spray a 9×13 baking dish with nonstick cooking spray.
Fill each tortilla with a little bit of the rice mixture. (You can fill the tortillas big or small depending on your preference).
Roll the tortillas up and place seam side down onto the baking dish.
Spray or brush the tops of the tortillas with olive oil or any oil (this will help the top get crispy)
Heat oven for 20 minutes.
Remove from the oven and pour the enchilada sauce over the top. Bake for an additional 10 minutes. Enjoy
How to store leftover enchiladas:
Fridge: The best way to store any leftover enchiladas is to keep them in the glass baking dish they are in and either use the top that comes with the container or place a piece of aluminum foil over top of the whole thing. Then store the remaining enchiladas for 4-5 days until you are ready to eat it the next day.
Tips and tricks for making this black bean and rice enchiladas recipe:
Use your favorite toppings to finish this dish:
- Picante sauce
- Monterey jack cheese or cheddar cheese
- Green chiles
- Diced green pepper (or your favorite bell pepper)
- Fresh cilantro
- Sour cream
- Queso fresco
- Pico de Gallo
- Lime wedge or lime juice
- Black beans
What to serve with this bean and cheese burrito recipe:
These are great with some chips and salsa to keep it simple or you can serve a simple side salad.
More meatless recipes to enjoy:
Sweet Potato Black Bean Skillet
Bean and Rice Enchiladas ( Dinner)
5
servings5
minutes30
minutesPerfectly seasoned bean and rice enchiladas, all cooked wonderfully in the oven for an easy dinner recipe for the whole family.
Keep the screen of your device on
Ingredients
5.4 oz pouch Knorr “Taco rice” or “Mexican Rice”
16 oz can refried beans
1 tsp chili powder
t tsp cumin
5-10 Medium flour tortillas
10 oz can red enchilada sauce
Directions
- Preheat oven to 350 degrees
- Cook the rice according to the package instructions.
- Stir the can of refried beans and seasonings into the cooked rice.
- Spray a 9×13 baking dish with non stick spray.
- Fill each tortilla with a little bit of the rice mixture. (You can fill the tortillas big or small depending on your preference).
- Roll the tortillas up and place seam side down onto the baking dish.
- Spray or brush the tops of the tortillas with olive oil or any oil (this will help the top get crispy)
- Bake for 20 minutes.
- Remove from the oven and pour the enchilada sauce over the top. Bake for an additional 10 minutes. Enjoy.
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