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I also miss the vegetarian rice and black bean enchiladas » Simple and Healthy Recipe! ✅

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Looking for inspiration for a Meatless Monday? You’re going to flip these vegetarian black bean and rice enchiladas. They’re loaded to the brim with melted cheese, a savory bean and rice filling, and a homemade hot red pepper sauce for one of the gooiest, most satisfying meals of your life.

Best of all, it only takes 10 minutes of prep to go in the oven!

Because you will love this recipe.

Enchiladas are one of the most beloved ethnic foods here in the United States and Mexico, and for good reason! Lightly fried corn tortillas contain a multitude of tasty fillings, then are covered in a rich, flavorful sauce, drizzled with cheese, and cooked to perfection.

While I love my easy chicken enchiladas, salsa verde shrimp enchiladas, and chicken mole enchiladas (just to name a few), I wanted to create some equally delicious and indulgent vegetarian enchiladas.

I promise you that you will not lack meat; even my omnivorous husband and son happily chase them away. These Vegetarian Rice and Black Bean Enchiladas are filled with flavorful rice that is first toasted in butter and simmered with onions and vegetable broth until you have fluffy, protein-rich black beans and enchilada cheese, then topped with my favorite red chili sauce. In short, they are amazing balls!

Perhaps the best part is that the red pepper sauce and black bean and rice mixture can be made ahead of time, meaning a healthy and nutritious meal can be whipped up in no time. Do yourself a favor and bookmark this page. You will want to repeat these enchiladas!

Ingredients and Substitutions

These simple vegetarian enchiladas are mostly based on pantry staples. This is what you will need:

  • Butter – Toasting the rice with a touch of butter adds a lot of richness and complexity. Feel free to swap out vegan butter if needed.
  • long grain rice – Any long grain rice will work here, including basmati. For an added nutritional boost, substitute brown rice. Note that the cooking time will be slightly longer if you do this.
  • Onions – Any color will work, but I usually choose white onions for the enchiladas.
  • vegetable broth – If you’re not a strict vegetarian, feel free to use chicken broth instead.
  • Inbox black beans – While you can cook your own black beans to save some money, I love the convenience of having them canned. Feel free to swap pinto beans or your favorite beans.
  • Red Chilean Sauce – This Red Chili Sauce is literally ALWAYS available at my house. I love making large batches and freezing them so great flavor is never out of reach! You can also switch out your favorite enchilada sauce if you prefer.
  • neutral oil – Canola, corn, vegetable, grapeseed or peanut oil will do the trick.
  • Corn tortillas – Corn tortillas make this a delicious gluten-free dish.
  • grated white cheese – I selected queso enchilado for this recipe, but muenster, Monterey Jack, Oaxaca, or any melted white cheese will work too!
  • this cool – Salty, crumbly queso fresco is the perfect garnish for any type of enchilada, vegetarian or not.
  • Cilantro – For a bright and herbaceous touch. If cilantro isn’t your favorite, try using parsley.

How to Make Vegetarian Black Bean Enchiladas

Meatless Mondays will never be the same once you see how easy it is to make this vegetarian enchilada recipe. This is how they are done:

Step 1: Toast the rice. Heat the butter in a medium saucepan over medium heat and add the rice. Stir until rice is lightly browned. Add the onions and mix for 1 to 2 minutes.

Step 2: Simmer the rice. Add the broth. Stir and bring the mixture to a boil; lower heat, cover and simmer for 20 minutes. Add the black beans, toss to combine, and set aside.

Step 3: Get ready to bake. Preheat oven to 350 degrees F. Spread 1 cup red pepper sauce on ungreased 9″ x 13″ baking sheet.

Step 4: Fry the tortillas in boiling oil until softened. Drain on absorbent paper.

Step 5: Assemble. Fill the tortillas with the black bean and rice mixture and about a tablespoon of grated cheese. Roll up the tortillas and place them side by side in the pan seam side down. Pour some sauce over the enchiladas. Top with remaining cheese and onion and lightly cover skillet with foil.

Step 6: Cook for 15-20 minutes until lightly browned and cheese is bubbly.

Step 7: serve. Garnish with queso fresco and cilantro and serve with your favorite side dish. To a good time!

Optional Variations

These authentic enchiladas are delicious just the way they are, but there’s always room for customization. Here are some variations to try:

  • Add more vegetables. Rice and beans are perfect plant-based proteins, plus they’re literally always in my pantry. That said, if I have extra veggies calling my produce drawer, I like to roast them and add them to the batter! Bell peppers, sweet potatoes, zucchini, mushrooms, and even corn are great additions.
  • Top with salsa verde instead of the red chili sauce. Do I also miss the vegetarian green enchiladas? Sign me up!
  • Layered like a saucepan. Don’t want to play with all the stuffing and rolling? Prepare the stacked enchiladas.
  • vegan. Do you want to make extra plant-based millet? Swap non-dairy butter and cheese for a completely vegan offering.

expert advice

  • Spray the sheet with a nonstick spray. Before wrapping the enchiladas in parchment paper, dust the insides quickly to keep all the cheese and sauce in place.
  • Do not overdo it. There is a tendency to want to get as much flavor out of every enchilada as possible, but the filling is not the way to do it. Make sure you can make a full roll with at least 1/2 inch of overlap at the seam for the best structural integrity.
  • Make sure to fry the tortillas. I’ve seen many “easy” enchilada recipes that suggest skipping this step to save time. Please do not do this! The act of frying the tortillas helps create a barrier so they don’t get soggy with the sauce.
  • Chop your cheese. I know buying pre-shredded cheese sounds like a great time saver, but it’s much better to grate your own. The pre-shredded kind is coated with a starchy substance to prevent tangling and prevent the cheese from melting properly.

Frequent questions

Should vegetarian enchiladas be made with corn or flour tortillas?

In our house, corn is the only way to go! That said, the recipe should also work with flour tortillas if that’s what you have on hand.

How can I prevent my vegetarian enchiladas?

Flash-frying the tortillas before filling them not only makes them more pliable, but also helps create a barrier to keep them from getting soggy in the sauce.

Can black beans be substituted for pinto beans in enchiladas?

Certain thing! You can use pinto beans, kidney beans, or cranberry beans instead of black beans here. You can also use refried beans if you like, but skip the step to add them to the rice.

Are these black bean enchiladas gluten free?

As long as you make them with corn tortillas and use gluten-free flour for the red pepper sauce, then yes! You can also switch out any GF enchilada sauce you prefer.

What to serve with enchiladas?

These vegetarian enchiladas are great with a side of coleslaw and/or chips and guacamole.

Can I add meat to vegetarian enchiladas?

Yes, you can definitely add meat to this recipe, try shredded chicken.

Other vegetarian recipes

Have you tried this recipe of mine yet? I miss vegetarian rice and black bean enchiladas too? If so, please let me know how they turned out by rating and reviewing below, or tagging me in your social media posts so I can cheer you on.

Let me know how these vegetarian enchiladas come up for you in the comments below!I always like to hear from you.

I also miss the vegetarian rice and black bean enchiladas

Lightly fried corn tortillas are filled with rice, black beans, and chili cheese, rolled up, then covered in a rich and spicy homemade red chili sauce, topped with onions and more cheese, and cooked to perfection.

Yield: 4-6

Preparation time 10 min

Cooking time: 45 min

Total time: 55 minutes

  • Heat the butter in a medium saucepan over medium heat and add the rice. Stir until rice is lightly browned. Add the onions and mix for 1 to 2 minutes.

  • Add the broth. Stir and bring mixture to a boil; lower heat, cover and simmer for 20 minutes. Add the black beans and reserve.

  • Preheat oven to 350 degrees F.

  • Spread 1 cup red pepper sauce in an ungreased 9″ x 13″ pan.

  • Fry tortillas in hot oil just until softened. Drain on absorbent paper.

  • Fill the tortillas with the black bean and rice mixture and about a tablespoon of grated cheese.

  • Roll up the tortillas and place them side by side in a pan seam side down.

  • Pour some sauce over the enchiladas. Top with remaining cheese and onion and lightly cover skillet with foil.

  • Cook for 15-20 minutes until lightly browned and cheese is bubbly.

  • Garnish with queso fresco and cilantro and serve with your favorite side dish

MAKE VEGAN: Skip the cheese or use a non-dairy cheese alternative.
WE GO: The red pepper sauce and black bean and rice mixture can be made ahead of time.
SERVICE TIPS: These vegetarian enchiladas are great with a side of coleslaw and/or chips and guacamole.
STOREDirections: Refrigerate baked enchiladas in an airtight container for up to 5 days.
TO WARMDirections: Reheat leftovers on a baking sheet in the oven at 350 degrees F or in the microwave. I would not recommend freezing.

Calories: 986 kcal, Carbohydrates: 101 g, Protein: 22 g, Fat: 53 g, Saturated Fat: 16 g, Cholesterol: 63 mg, Sodium: 6671 mg, Potassium: 346 mg, Fiber: 10 g, Sugar: 22 g , Vitamin A: 624 IU, Vitamin C: 9 mg, Calcium: 486 mg, Iron: 2 mg

Photograph of Maria RosaOriginally Posted: Septemberr2019.

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