Black Bean and Rice Enchiladas

Black Bean and Rice Enchiladas

The prettiness of these hearty black bean and rice enchiladas is that it can be prepped in advance and frozen. Just defrost overnight before baking. Whole wheat tortillas are rolled around a slew of ingredients and then baked with a rich and spicy enchilada sauce, making it at once substantial and comforting.


  • 1 tablespoon coconut oil
  • 1/2 cup white onion, diced
  • One cup uncooked brown rice
  • 1 cup of your favorite salsa
  • 2 cups low-sodium vegetable broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon sea salt
  • One can black beans, drained and rinsed
  • 1 tomato, cored, seeded, and diced
  • 1 can enchilada sauce
  • 16 whole-wheat tortillas
  • 8 ounces nondairy cheddar-style cheese


  • In a skillet that has a lid, heat the coconut oil over medium-high heat. 
  • Adjoin the onion and cook for 10 minutes.
  • Adjoin the rice and stir for a couple of minutes. 
  • Couple the salsa, vegetable stock, cumin, chili powder and salt. Bring to a boil, cover, then reduce the heat to a simmer. Cook for about 40 minutes, until the rice is done. Check at 30 and 35 minutes.
  • Put in the beans and tomato and heat through.
  • Take a 9- x 13-inch casserole dish..Pour the enchilada sauce into a 9- x 9-inch baking dish so that you can dip each tortilla into the sauce.
  • Dip a tortilla into the sauce and then lay in the 9- x 13-inch casserole. Spoon about 1/3 cup of the bean mixture down the center of the tortilla and roll up in the casserole. Push to one edge of the casserole. Continue with the remaining tortillas until the casserole dish is full (if all 16 enchiladas won’t fit, use the 9- x 9-inch baking dish for the remaining enchiladas). Pour the remaining enchilada sauce over the top of the rolled enchiladas. Sprinkle with the cheddar.

At this point you may refrigerate or freeze the casserole; otherwise, preheat the oven to 350 degrees. Bake for 30 minutes.

Storing in the refrigerator:

The casserole will keep in the refrigerator before and after baking for up to 48-72 hours each.

Freezing: Freeze before the casserole is baked. Be mindful it is in a freezer-safe casserole with a freezer-safe snap lid. You can opt for two smaller freezer-to-oven-safe casseroles and then slide them into freezer bags. This casserole will keep for up to 3 months in the freezer. To make after freezing, defrost in the refrigerator overnight.

Baking after storing: Bake in a 350-degree oven for 20-30 minutes.

Nutrition Information

  • Calories-270
  • Total Fat- 8.9 g
  • Total Carb- 40 g
  • Sugars-6 g
  • Protein -7.9 g
  • Fiber -7.4 g

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