Black Bean and Rice Enchiladas Recipe
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants.
Pretty great vegetarian enchiladas! The only comments I have are that I really prefer a saucier enchilada, so I would probably sauce it up with a traditional enchilada sauce not just topped with salsa next time. And, I ended up having to use two pans, because I could only fit 5 in my pan. When I rolled them tighter, too much of the filling fell out of the ends. This is not a quick meal because the brown rice takes so much time to cook, but it makes a large amount, so I could easily make this on an evening when I have a bit more time, to eat on a night that I don't. Thanks!
These were awesome!!! My whole family loved them and asked for more. The only change I made was instead of brown rice I used quinoa. Delicious!
This was a really yummy recipe! I mixed a green tomatillo salsa into the filling instead of picante sauce. I used white rice instead of brown only because that's all I had (wouldn't reccomend that) and used a red bell pepper instead of green (just a personal preference). I reduced the amount of rice to a litte over a cup and it was perfect. I think it made the perfect amount of filling, it made 8 nicely stuffed enchiladas. I poured enchilada sauce on the bottom of the pan and then topped the enchiladas with more sauce. Served with salsa and guacamole from this site. I think next time I will double the sauce and add zuchinni to the filling. *UPDATE*: I just made these again but added a habanero pepper, carrots, zuchinni, and sweet potato to the filling and it was awesome! I used red salsa in the filling and used more sauce on top. It was great.
I was ok with this recipe before I made it then began to doubt it when I realized how not cheesy it was, I mean come on Enchiladas=Cheese to me!! But lo and behold it turned out really well, forgot all about the lack of cheese. I did sub fresh ingredients for the processed ones..1 1/2 c black beans for the canned...1 1/2 c. of diced fresh tomatoes and green chilies...home made tortillas and 1/4 c of fresh made picante sauce..and the Red Enchilada Sauce from this site for the 1 cup of salsa. I also took the advice of another reviewer and just put the cheese in with the filling instead of on top. Very Good with a big salad!
A few modifications made this a 5 star recipe: Instead of two cups brown rice, I put in 1/2 cup bron rice and 1/2 cup corn. I also used no-sodium added diced tomatoes & a small can of diced chiles (small can), instead of canned tomatoes + chiles. I omitted chili powder to maek sure it wasn't too spicy. I added a small amt of cheese inside each enchilada, per other reviews, & poured enchilada sauce (I used Trader Joe's enchilada sauce) on the baking dish before laying them down. Instead of salsa on top of each enchilda, I poured more enchilada sauce. I topped them with diced green onions. These were sensational and my non-vegetarian family was not only asking for seconds but also for the recipe! Thanks, Christie!
These vegetarian enchiladas are a quick and easy Mexican-inspired meal to make on busy weeknights. You can add cooked chicken and cilantro, if you like.
Tasty! I'm Not a big fan of beans and rice so that my color my rating. Aslo sub. white for brown rice