Fast and Simple Black Bean Enchiladas
Super Simple Bean and Rice Enchiladas
So, I got an enchilada recipe from my friend Carrie Jones and before I even made it, I was starting to change it... and I changed it yet again, this time making it simpler and quicker. I hope you enjoy it.
Simple Vegetarian Enchiladas
Serves about 6.
- About 16 10" Tortillas (corn or flour)
- 2 c. cooked rice
- 1 can black beans
- 2-3 cans enchilada sauce
- 12 oz. sour cream
- 1 bunch cilantro, rinsed
- 2 lbs. grated cheese (start with cheddar, add others to make it interesting - smoked Gouda is great)
Preheat oven to 350F.
Cover the bottom of each of a large 9x13 baking dish with a thin layer of enchilada sauce.
For each enchilada: On an open tortilla, place two spoonfuls of rice, a spoonful of beans (draining them as you take them out of the pan), then a generous handful of grated cheese and a small spoonful of sour cream. Add two spoonfuls of sauce, just enough to moisten the cheese. Then roll the enchilada and place it in the pan. End loop. Fill the pan. If you have extra beans and rice (there shouldn't be much), spread them over the top of the pan of enchiladas.
Cover the enchiladas with remaining sauce. Then sprinkle with remaining cheese to cover. Drizzle some sour cream over top. Garnish with some chopped cilantro.
Bake for 30-35 minutes, until cheese is melted and turning brown at the points.
Garnish with cilantro again before serving. Serve with remaining sour cream, salsas, taco sauces, chipotle guacamole, Mexican or Spanish style rice, corn chips, etc.
Tips: You can use grilled chicken, sauteed ground beef, or other meat either in addition to, or in place of, the rice and beans.