Black Bean and Rice Enchiladas
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Mexican Please · by Mexican Please★ 4.9 (8)

Black Bean and Rice Enchiladas

NUTRITION · PER SERVING40M COOK
CAL 33%·PRO 58%
CARBS 94G57% OF CAL
16G FIBER0G ADDED0G INTRINSIC63G OTHER14G TOTAL SUGAR
FAT 19G26% OF CAL
9G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Black bean and rice enchiladas with chile sauce, cheese, and fresh toppings. A flavorful, adaptable weeknight meal that comes together quickly.

mainmexicancasserolebeansgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 cups cooked black beans (or a single 15 oz. can)
  • 2 cups cooked rice
  • 4 Ancho dried chiles
  • 3 Guajillo dried chiles
  • 1 small onion
  • 3 garlic cloves
  • 2-3 cups stock (or chiles' soaking liquid)
  • 2 plum tomatoes
  • 1-2 cups shredded cheese (I used Jack)
  • 2-3 tablespoons finely chopped onion (for the filling, optional)
  • 2-3 tablespoons finely chopped jalapeno (for the filling, optional)
  • 8-10 corn tortillas
  • 1/2 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1/2 teaspoon salt (plus more to taste)
  • freshly cracked black pepper
  • freshly chopped cilantro (optional)
PREP
30M
SODIUM
822MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.