Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Black Bean and Rice Enchiladas Recipe
Black bean and rice enchiladas provide vegetarian options just as satisfying as restaurant versions through complete protein combinations and hearty, plant-based fillings. This nutritious recipe proves that vegetarian enchiladas can be completely fulfilling while providing essential amino acids and substantial satisfaction. The combination creates balanced, healthy meals.
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients
1 tablespoon olive oil
1 green bell pepper, chopped
1 onion, chopped
3 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes and green chilies
¼ cup picante sauce
1 tablespoon chili powder
1 teaspoon ground cumin
¼ teaspoon red pepper flakes
2 cups cooked brown rice
8 (6 inch) flour tortillas, warmed
1 cup salsa
1 cup shredded Cheddar cheese
3 tablespoons chopped fresh cilantro leaves
¼ cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla. Cover baking dish with aluminum foil.
Bake in preheated oven for 25 minutes. Uncover and sprinkle with cilantro and 1/4 cup Cheddar cheese. Bake until cheese is melted, 2 to 3 minutes.
Nutrition Facts (per serving)
| 322 | Calories |
| 11g | Fat |
| 44g | Carbs |
| 13g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 322 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 5g | 24% |
| Cholesterol 19mg | 6% |
| Sodium 994mg | 43% |
| Total Carbohydrate 44g | 16% |
| Dietary Fiber 8g | 28% |
| Total Sugars 3g | |
| Protein 13g | 26% |
| Vitamin C 20mg | 22% |
| Calcium 224mg | 17% |
| Iron 3mg | 18% |
| Potassium 501mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
