Experience the ultimate Tex-Mex flavors with these mouthwatering Black Bean and Rice Enchiladas. This recipe combines black beans, rice, vegetables, and spices wrapped in tortillas and baked to perfection. The cheesy topping adds a gooey, flavorful touch. Serve with salsa, sour cream, and guacamole for a complete Mexican-inspired feast. Quick and easy to make, these enchiladas are perfect for a weeknight dinner or a dinner party dish.
Ingredients
- 1 cup cooked rice
- 1 can black beans, rinsed and drained
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup salsa
- 1/2 cup sour cream
- 1/2 cup guacamole
- Fresh cilantro, for garnish
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked rice, black beans, diced onion, diced bell pepper, minced garlic, cumin, chili powder, dried oregano, salt, and black pepper. Mix well.
- Warm the flour tortillas in the microwave for a few seconds or on a hot skillet.
- Place about 1/4 cup of the black bean and rice mixture onto the center of each tortilla. Roll the tortilla tightly around the filling and place seam side down in a greased baking dish.
- Repeat until all tortillas are filled and arranged in the baking dish.
- Spread salsa evenly over the top of the enchiladas. Sprinkle the shredded cheese on top.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let the enchiladas cool for a few minutes.
- Serve the enchiladas hot with a dollop of sour cream, a spoonful of guacamole, and a sprinkle of fresh cilantro.
- Enjoy these scrumptious Black Bean and Rice Enchiladas!
