Black Bean and Rice Enchiladas
Loaded black bean and rice enchiladas are hearty and healthy. These enchiladas are loaded with good for you protein and are super filling. Use soy chorizo or regular chorizo to make them and this will be your new favorite enchilada recipe!
Servings: 12 enchiladas
Ingredients
For the rice:
- 1 tablespoon EACH: olive oil AND garlic minced
- 1/2 medium onion diced
- 1 cup brown rice
- 1 cup salsa (store bought or homemade
- 2 cups vegetable or chicken broth
- 1/2 teaspoon EACH: cumin AND chili powder
- 1/4 teaspoon salt
- 1 tomato diced
- 3 tablespoon cilantro chopped
- juice of 1 lime
- 1 1/2 cups 1 can black beans
- 12 oz. of chorizo regular or soy chorizo, cooked to package directions*
For the enchiladas:
- 1-2 cans enchilada sauce or 1/2 of this recipe
- 2 cups shredded cheese
- 12 - 15 tortillas corn, flour, or whole wheat
- toppings of choice: cilantro queso fresco, guacamole, chopped avocados, fajita veggies, sour cream etc.
Instructions
To make the rice:
- 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.
To assemble the enchiladas:
- 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.
Notes
- To cook the soy chorizo: Heat a medium skillet on medium high heat, add the chorizo to the pan, and using a wooden spoon break the chorizo down into tiny pieces. Cook chorizo till the temperature reads 165 degrees F. Soy chorizo should not have any excess fat, if using regular chorizo, drain excess fat from the pan, onced cooked.
- This recipe was ideal for us because it makes a ton of enchiladas. You can just keep the filling and make a few enchiladas throughout the week as needed. As written, the black bean and rice filling would stuff about 20-25 regular sized flour tortillas. Although a 9x13 pan is written as a guide line, the size of pan to use will depend on how many you're baking at one time.
