Black Bean & Rice Enchiladas + Video

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, then baked to perfection.

 

Autumn leaves, comfy clothes, crisp air, and enchiladas. That’s what fall is all about, isn’t it?

The beauty of these hearty black bean and rice enchiladas is that the red chile sauce as well as the rice and black bean mixture can be made in advance.

In my attempt to make meat-free dishes for my daughter, these enchiladas are filled with rice, black beans, and cheese.

Make Red Chile Sauce

These enchiladas are made with my favorite red chile sauce. I just happen to have some leftover in the freezer waiting for the perfect recipe. You can find the recipe for red chile sauce in the Muy Bueno cookbook, as well as on this blog with a video: How to make authentic red chile sauce. Or feel free to use your favorite enchilada sauce.

Make Filling

This rice is made similarly to Mexican rice, by first toasting the rice in a bit of butter and onion and then slow simmering it in broth. This makes the rice very flavorful. Once the rice is cooked, all that is needed is to add the black beans.

  • Heat butter in a medium stock pot 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 mixture come to a boil; lower heat, cover and simmer for 20 minutes. Combine black beans and set aside.

Assemble Enchiladas

  • 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.

Celebrate Hispanic Heritage Month

I’m super excited to bring these enchiladas to life with a video in partnership with Mahatma® Rice, just in time for Hispanic Heritage Month. I am always asked what my favorite dish is, and I always fall back on enchiladas.

For Hispanic Heritage Month, let’s celebrate the iconic enchilada and the many Mexican regional variations and cross-border adaptations exhibiting flavors and textures as rich and diverse as Mexico itself. 

I can’t think of a better way to celebrate than with a national dish. Did you know enchiladas are one of the most loved ethnic foods in the U.S. and in Mexico?

What is not to love about warm, spicy, ooey-gooey enchiladas? Enchiladas are comfort food at its finest.

Black Bean & Rice 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.

Ingredients:

  • 2 tablespoons butter
  • 1 cup Mahatma® Extra Long Grain Rice
  • 2 tablespoons chopped onions
  • 2 cups organic vegetable or chicken broth
  • 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

Directions:

  1. Heat butter in a medium stock pot over medium heat and add rice. Stir until rice is slightly browned. Add the onions and stir for 1 to 2 minutes.
  2. Add broth. Stir and let mixture come to a boil; lower heat, cover and simmer for 20 minutes. Combine black beans and set aside.
  3. Preheat oven to 350 degrees F.
  4. Spread 1 cup of the red chile sauce in an ungreased 9” x 13” baking dish.
  5. Fry tortillas in hot oil just until softened. Drain on paper towels.
  6. Fill tortillas with black bean and rice mixture and about a tablespoon of the shredded cheese.
  7. Roll tortillas and place seam side down in baking dish side by side.
  8. Pour some sauce over enchiladas. Top with the remaining cheese, and onion, and lightly cover dish with aluminum foil.
  9. Bake for 15 to 20 minutes until slightly golden brown and the cheese is bubbly.
  10. Garnish with queso fresco and cilantro and serve with your favorite side dish

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

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Photography by Jenna Sparks 

This post is in partnership with Mahatma. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.