If you love Mexican inspired recipes, you have got to try these Black Bean and Rice Enchiladas with Queso Fresco. It’s so easy to prepare and you’ll have a flavor-packed dinner on the table in under 45 minutes.
They are vegetarian making them perfect for Meatless Monday (or in my case, meat-free Fridays especially during Lent) and are ideal for meal prepping. You can even freeze them!
Black Bean and Rice Enchiladas with Queso Fresco
Pro tip: If you want to change up the flavor profile a bit, try adding some diced cooked sweet potato. YUM!
- Servings: 4 (8 enchiladas)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Ingredients:
Filling:
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked rice
- ½ cup corn kernels (fresh or frozen)
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt & black pepper, to taste
- ½ cup shredded cheese (cheddar or ideally Monterey Jack)
Sauce:
- 1 cup marinara sauce
- ½ tsp oregano
- ½ tsp cayenne (optional for spice)
For the Assembly:
- 8 small flour or corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
Garnish:
- Fresh cilantro leaves
- Sliced avocado
- Crumbled queso fresco or full fat Greek yogurt
- Lime wedges
- Thinly sliced red dried chili or jalapeños
Instructions:
Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add the black beans, rice, corn, cumin, chili powder, salt, and pepper. Stir well, then remove from heat and mix in ½ cup of the shredded cheese.
Spoon 2-3 tbsp of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
Mix the marinara sauce with oregano and cayenne, then pour evenly over the enchiladas. Sprinkle with 1 cup of shredded cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let cool slightly, then top with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices. Optionally add a layer of Greek yogurt and serve with lime wedges.
Black Bean & Rice Enchiladas with Queso Fresco
Ingredients
For the Filling:
- 1 tbsp olive oil
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1 cup cooked black beans drained and rinsed
- 1 cup cooked rice
- ½ cup corn kernels fresh or frozen
- 1 tsp ground cumin
- ½ tsp chili powder
- Salt & black pepper to taste
- ½ cup shredded cheese cheddar or ideally Monterey Jack
For the Sauce:
- 1 cup marinara sauce
- ½ tsp oregano
- ½ tsp cayenne optional for spice
For Assembly:
- 8 small flour or corn tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or a mix
For Garnish:
- Fresh cilantro leaves
- Sliced avocado
- Crumbled queso fresco or full fat Greek yogurt
- Lime wedges
- Thinly sliced red dried chili or jalapeños
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add the black beans, rice, corn, cumin, chili powder, salt, and pepper. Stir well, then remove from heat and mix in ½ cup of the shredded cheese.
- Spoon 2-3 tbsp of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Mix the marinara sauce with oregano and cayenne, then pour evenly over the enchiladas. Sprinkle with 1 cup of shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let cool slightly, then top with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices. Optionally add a layer of Greek yogurt and serve with lime wedges.