Wednesday, June 18, 2014

Black Bean and Rice Enchiladas

     Call me a purist, but I like my enchiladas filled with meat. When I see fillings like beans and rice I tend to wonder why somebody would put the side dishes inside my main course. However, The Wife wanted to try this recipe and if The Wife ain't happy, nobody's happy. After making these, I will grudgingly admit they are pretty good. Granted, they would be much better if there was shredded chicken or ground beef in there. Next time I may add that along with the regular filling. We made a few notable changes and it resulted in a pretty spicy enchilada. These even served as a breakfast with some scrambled eggs and hot sauce. All in all, we'll call this one a winner and likely add it into the rotation. As always, notes and changes are in blue.

Black Bean and Rice Enchiladas
via Taste of Home Everyday Light Meals
  • 1 green pepper, chopped (we used a yellow bell pepper)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 15-ounce can black beans, rinsed and drained
  • 1 14.5-ounce can diced tomatoes with green chiles (didn't have this. We used a can of fire roasted tomatoes and added a couple teaspoons of chopped pickled jalapenos)
  • 1/4 cup picante sauce (I never have picante in the house. I doctored up a sauce from a leftover can of chipotle peppers in adobo)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups cooked brown rice
  • 8 flour tortillas (8-10 inch size), warmed
  • 1 cup salsa
  • 1 cup shredded cheddar cheeze
  • 3 tablespoons chopped fresh cilantro
  1. In a large, nonstick skillet, saute pepper, onion and garlic in oil until tender. Add the beans, tomatoes, picante, chili powder, cumin and red pepper flakes; bring to a boil. Reduce heat; simmer uncovered until heated through and mixture thickens. Add rice; cook 5 minutes longer or until heated through.
  2. Coat a baking dish with nonstick cooking spray.
  3. Spoon a rounded 1/2 cup of the filling down the center of each tortilla. Fold sides over fill and roll up (sides? How does a circle have sides? Maybe the top and the bottom side, but I don't think that's what they mean. Possibly the edge? Fold the edges over? That sounds right. I'm guessing they must have failed geometry) Place the rolled-up tortillas in the baking dish. Spoon salsa over each tortilla. Cover with foil and bake at 350F (180C, Gasmark4) for 25 minutes.
    Here's The Wife hard at work assembling the enchiladas.
    Her tiny little hands are perfect for this sort of precision work.
  4. Uncover and sprinkle with cheese and cilantro. Bake 1-2 minutes longer or until cheese is melted.
Good times!


  1. There's just nothing better than a big ol' pan of enchiladas. Even if they don't have any meat in them. ;) Thank you for sharing these with us at Treasure Box Tuesday. I have them scheduled to share on Facebook this afternoon! :D

    1. I bet these would be even better with meat in them!

  2. Stopping by from Treasure Box Tuesday. Love the flavors you have in the dish. Pinned!

  3. I am a big fan of Mexican! Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on ! I hope to see you there!