Delicious Black Bean and Rice Enchiladas

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

1. Preheat the oven to 350°F (175°C).
2. 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.
3. Warm the flour tortillas in the microwave for a few seconds or on a hot skillet.
4. 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.
5. Repeat until all tortillas are filled and arranged in the baking dish.
6. Spread salsa evenly over the top of the enchiladas. Sprinkle the shredded cheese on top.
7. 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.
8. Remove from the oven and let the enchiladas cool for a few minutes.
9. Serve the enchiladas hot with a dollop of sour cream, a spoonful of guacamole, and a sprinkle of fresh cilantro.
10. Enjoy these scrumptious Black Bean and Rice Enchiladas!

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