Rice Bean Enchiladas Recipes

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer., Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
• Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.

RICE & BEAN ENCHILADAS

Steps:

• Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
• Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.

REFRIED BEAN AND CHEESE ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Mix refried beans, 1 1/2 cup Mexican cheese blend, and onion in a microwave-safe bowl; heat in microwave until cheese is melted, about 1 minute.
• Stack tortillas, 3 at a time, on a microwave-safe plate; heat in microwave until warmed, about 30 seconds. Repeat with remaining tortillas.
• Pour enough enchilada sauce onto a small plate to cover. Quickly dip both sides of each tortilla in enchilada sauce. Spoon bean filling down the middle of each dipped tortilla and wrap tortilla around filling. Arrange filled tortillas in the prepared baking dish. Pour remaining enchilada sauce over filled tortillas and sprinkle remaining cheese over sauce layer. Cover dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbling and cheese is melted, 35 and 40 minutes.

ENCHILADA RICE (INSTANT POT + STOVETOP)

Steps:

• Add the oil/water, onion, bell pepper, and garlic to the insert of the Instant Pot, press the SAUTE button, and set the time for 5 minutes, stir frequently.
• Add the rice, water, spices, tomatoes, corn, black beans, and finish with the enchilada sauce. Attach lid and turn to close, set valve to SEALING, and manually set to HIGH pressure for 5 minutes. Release pressure when done (to help keep the steam from getting all over, place a thin, single-layer kitchen towel over the valve to catch the steam).
• Remove lid and give a good stir. It will seem liquidy but will thicken after a few minutes. Add the cilantro and season to taste.
• Cook 1 1/2 cups of rice according to package directions. Set aside.
• Heat oil/water in a medium-sized pot, add the onion, bell pepper, and garlic, saute for 5 minutes.
• Add the cooked rice, corn, tomatoes, black beans, spices, and enchilada sauce, cook over medium-low heat for 10 minutes, or until heated through.
• Remove from heat, let rest to thicken up, about 5 - 10 minutes. Add the cilantro and season to taste.

BEEF 'N' RICE ENCHILADAS

Steps:

• Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. , Spoon about 2/3 cup beef mixture down the center of each tortilla. Top each with 1 tablespoon cheese; roll up., Place in an ungreased 13x9-in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350° until the cheese is melted, 20-25 minutes.

BLACK BEAN AND RICE ENCHILADAS

Steps:

• Heat the olive oil in a medium skillet or medium heat. Add the garlic and onion and cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in the rice and toast for 2 minutes.
• Stir in the salsa, chicken broth, cumin, chili powder, and salt, bring to a boil, about 2 minutes. Reduce the heat and simmer until rice is cooked through, about 35-40 minutes. Add the black beans and chorizo and let heat all the way through. Stir in the tomatoes, cilantro, and lime juice.
• Position a baking rack in the center of the oven and preheat the oven to 375 degrees F.
• Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
• Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 1/3 cup of the black bean and rice filling and about a tablespoon of the shredded cheese. Roll the enchiladas and place it seam side down in the baking dish.
• Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with the remaining cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. Serve with toppings of choice.

CHEESY BEAN ENCHILADAS

Steps:

• Heat oven to 350. Saute onion and garlic in oil until onions are softened.
• Add 1/2 of each type of beans and mash with a potato masher, then add the remaining half of beans.
• Add 1/2 of enchilada sauce, 1/2 cup salsa, cumin, and salt and pepper; simmer and mix on low heat for about 3 minutes or until heated through.
• Fill each tortilla with about 3 tablespoons of bean mixture and a sprinkle of cheese and roll up leaving ends open, arranging seam side down in a greased 9 x 13 inch baking dish.
• Mix the 2 tablespoons of water with the remaining enchilada sauce and pour evenly over tortillas.
• Sprinkle with remaining cheese and bake, covered, for about 15-20 minutes.
• Serve with extra salsa if desired.

VEGAN ENCHILADAS

Steps:

• Take your Meatless Monday to a whole new level and enjoy these completely meat-free vegan enchiladas made with a filling blend of Success Garden and Grains™ White Rice, Black Beans, Corn, & Bell Peppers. Step 1
• Prepare rice according to package directions. Preheat oven to 375°F. Step 2
• Heat oil in a medium skillet over medium heat. Sauté poblano pepper 5 minutes or until tender. Add spinach and sauté until wilted, about 1 minute. Stir in rice, salt, pepper and ¼ cup enchilada sauce. Step 3
• Place tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave 30 seconds, or until tortillas are soft and pliable. Alternatively, you can warm some vegetable oil in a skillet and quickly dip each tortilla into the oil for 5-10 seconds. Step 4
• Roll each tortilla with about 1/3 cup rice mixture and place seam side down in a 2-quart baking dish. Top with remaining enchilada sauce, cheese, and onions. Bake 20 minutes. Recipe Tip Add 1 cup vegetarian beef crumbles to rice mixture. Substitute kale for spinach. Substitute If you can't find Success Garden & Grains blends near you, you can substitute Success White Rice and a 1 cup of fresh or frozen Southwest blend (black bean, corn and green bell peppers) vegetables. No need to thaw or precook. Just add to water in the last 3-5 minutes of preparation.