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Honestly, our family loves Mexican food so this Bean and Rice Enchiladas recipe is one of our favorite go-to recipes since is super simple to make and our whole family loves it.

If your family loves  Mexican recipes just as much as we do then this recipe is a great way to get those tasty flavors of the enchilada sauce and Mexican rice all in one dish.

Plus since these vegetarian enchiladas are so easy to make, they are another great recipe to make during your busy weeknights. 

budget friendly meals

Ingredients for Bean and Rice Enchiladas

bean and rice enchiladas
  • Rice: Grab a pouch of Knorr “Taco rice” or “Mexican Rice” from your local grocery store
  • Beans: use a can of your favorite refried beans
  • Seasonings: you will need to use chili powder and cumin
  • Tortillas: depending on how big you want the enchiladas to be, get medium-sized flour tortillas (depending on how big you fill them)
  • Sauce: get a can of red enchilada sauce, I like the old el paso brand for these (pick your spice level with either mild or medium) or homemade enchilada sauce

How to make Bean and Rice Enchiladas

Preheat oven to 350 degrees

Cook the rice according to the package instructions. 

bean and rice enchiladas

Stir the can of refried beans and seasonings into the cooked rice.

bean and rice enchiladas

Spray a 9×13 baking dish with nonstick cooking spray.

Fill each tortilla with a little bit of the rice mixture. (You can fill the tortillas big or small depending on your preference).

bean and rice enchiladas

Roll the tortillas up and place seam side down onto the baking dish.

Spray or brush the tops of the tortillas with olive oil or any oil (this will help the top get crispy)

bean and rice enchiladas

Heat oven for 20 minutes.

bean and rice enchiladas

Remove from the oven and pour the enchilada sauce over the top. Bake for an additional 10 minutes. Enjoy

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How to store leftover enchiladas:

Fridge: The best way to store any leftover enchiladas is to keep them in the glass baking dish they are in and either use the top that comes with the container or place a piece of aluminum foil over top of the whole thing. Then store the remaining enchiladas for 4-5 days until you are ready to eat it the next day.

bean and rice enchiladas

Tips and tricks for making this black bean and rice enchiladas recipe: 

Use your favorite toppings to finish this dish:

  • Picante sauce
  • Monterey jack cheese or cheddar cheese
  • Green chiles
  • Diced green pepper (or your favorite bell pepper)
  • Fresh cilantro 
  • Sour cream
  • Queso fresco 
  • Pico de Gallo
  • Lime wedge or lime juice
  • Black beans

What to serve with this bean and cheese burrito recipe:

These are great with some chips and salsa to keep it simple or you can serve a simple side salad. 

More meatless recipes to enjoy:

Sweet Potato Black Bean Skillet

Veggie Pasta

Pesto Orzo Casserole

Broccoli Panko Orzo

bean and rice enchiladas
4.34 from 6 votes

Bean and Rice Enchiladas (Dinner)

Perfectly seasoned bean and rice enchiladas, all cooked wonderfully in the oven for an easy dinner recipe for the whole family.
Prep: 5 minutes
Cook: 30 minutes
Total: 35 minutes
Servings: 5 servings
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Ingredients 

  • 5.4 oz pouch Knorr “Taco rice” or “Mexican Rice”
  • 16 oz can refried beans
  • 1 tsp chili powder
  • t tsp cumin
  • 5-10 medium flour tortillas
  • 10 oz can red enchilada sauce

Instructions 

  • Preheat oven to 350 degrees
  • Cook the rice according to the package instructions.
  • Stir the can of refried beans and seasonings into the cooked rice.
  • Spray a 9×13 baking dish with non stick spray.
  • Fill each tortilla with a little bit of the rice mixture. (You can fill the tortillas big or small depending on your preference).
  • Roll the tortillas up and place seam side down onto the baking dish.
  • Spray or brush the tops of the tortillas with olive oil or any oil (this will help the top get crispy)
  • Bake for 20 minutes.
  • Remove from the oven and pour the enchilada sauce over the top. Bake for an additional 10 minutes. Enjoy.

Nutrition

Calories: 288kcal | Carbohydrates: 54g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1242mg | Potassium: 81mg | Fiber: 6g | Sugar: 7g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Let us know how it was!
simple family meal plan

If you give these recipes a try, make sure to tag us on Instagram @julia.pacheco.cooking and let us know how much you liked the recipes!

About Julia Pacheco

Hello, I’m Julia Pacheco, and I’m so glad you’re here! I’m a published cookbook author with a passion for creating delicious, budget-friendly meals. My blog focuses on recipes that are accessible and enjoyable, because I truly believe in the power of food to heal, inspire, and bring people together. From early lessons in the kitchen with my mom to navigating life on WIC and food stamps, I’ve learned the value of making every meal count. Cooking has been my creative outlet, a way to connect with others, and it even helped me land my dream job.

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4.34 from 6 votes (3 ratings without comment)

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3 Comments

  1. Therese says:

    5 stars

    Excellent recipe! Will make again for sure!

  2. Catherine Shorey says:

    5 stars

    Love this recipe!! It uses all pantry items which is very convenient. I doubled the recipe to feed a larger group and it was a big hit with everyone. Very quick and easy. I served with sour cream.

  3. Emily says:

    5 stars

    Tried this tonight and it turned out so well! Baking them first without the sauce was the key to keeping the crispiness! Thanks, Julia!