bean and rice enchiladas
Cheap Meals, MEATLESS, OVEN BAKED, RECIPES, Super Quick Meals

Bean and Rice Enchiladas ($5 Dinner)

2 comments

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

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 ( Dinner)

Recipe by Julia Pacheco
Course: Cheap Meals, MEATLESS, OVEN BAKED, RECIPES, Super Quick MealsCuisine: MexicanDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

30

minutes

Perfectly seasoned bean and rice enchiladas, all cooked wonderfully in the oven for an easy dinner recipe for the whole family.

Cook Mode

Keep the screen of your device on

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

Directions

  • 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.

Did you make this recipe?

Tag @julia.pacheco.cooking on Instagram and hashtag it

Like this recipe?

Follow us @https://www.pinterest.com/JuliaPachecoRecipes/ on Pinterest

Did you make this recipe?

Follow Julia Pacheco on Facebook

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!

2 Comments

  1. Catherine Shorey

    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.

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

Leave a Comment

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.