Vegetarian Rice & Black Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegetarian enchiladas filled with seasoned rice and black beans, rolled in tortillas and smothered with red chile sauce, cheese, and onions. Rich and spiced, perfect for meatless dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons butter
- 1 cup long grain rice
- 2 tablespoons chopped onions
- 2 cups chicken broth (or organic vegetable )
- 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
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 2080mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 651mg
- Calcium
- 562mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2080MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.