Rice and Black Bean Enchiladas

Rice and Black Bean Enchiladas Recipe - Mexican Cuisine

Region / culture: Mexico | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Rice and Black Bean Enchiladas are a delicious and satisfying Mexican-inspired dish that is perfect for a family dinner or a gathering with friends. This recipe combines the flavors of rice, black beans, cheese, and salsa, all wrapped up in a warm tortilla. With a touch of avocado, sour cream, and green onions on top, these enchiladas are sure to be a hit at your next meal.

History

Enchiladas have been a popular dish in Mexican cuisine for centuries. The dish is believed to have originated in Mexico, where it was traditionally made with corn tortillas filled with various ingredients such as meat, cheese, beans, and vegetables. Over time, different regions in Mexico have developed their own variations of enchiladas, each with its own unique flavors and ingredients. Rice and Black Bean Enchiladas are a modern twist on this classic dish, incorporating rice and black beans for a hearty and nutritious filling.

Ingredients

1 medium onion, chopped
1 medium-size green pepper, seeded and chopped
2 cloves garlic, minced
1 tbsp vegetable oil
3 cups cooked rice
1 10 oz (283 g) can enchilada sauce, divided
1 16 oz (454 g) can black beans, drained and rinsed
1 14-0.5 oz (14 g) can stewed tomatoes, undrained
1 24 oz (680 g) jar salsa, divided
2 cups (8 oz (227 g)) shredded cheddar or monterey jack cheese, divided
16 flour tortillas

Toppings

avocado slices
nonfat sour cream
green onions, sliced

How to prepare

In a 10-inch skillet, cook the onion, pepper, and garlic in oil for 5 to 6 minutes or until tender.
Stir in the rice, 0.5 cup of enchilada sauce, beans, tomatoes, and 1.25 cups of salsa. Heat through.
Remove from heat and let it stand for 5 minutes. Stir in 1 cup of cheese.
Spoon about 0.5 cup of the bean mixture down the center of each tortilla and roll up. Place them seam side down in a 13x9-inch baking dish.
Mix together the remaining enchilada sauce and salsa. Spoon the mixture evenly over the tortillas. Cover with foil.
Bake at 350°F (177°C) for 20 minutes or until hot.
Sprinkle with the remaining 1 cup of cheese and bake for an additional 5 minutes or until the cheese is melted.
Top with avocado slices, sour cream, and green onions.

Variations

Add cooked chicken, beef, or shrimp to the filling for a meatier version of the enchiladas.
Use different types of cheese, such as Monterey Jack, cheddar, or queso fresco, for a variety of flavors.
Substitute the black beans with pinto beans or kidney beans for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to cook the onion, pepper, and garlic until they are tender to bring out their flavors.

- Use a combination of enchilada sauce and salsa for a rich and flavorful sauce.

- Let the bean mixture stand for a few minutes before filling the tortillas to allow the flavors to meld together.

- Top the enchiladas with avocado slices, sour cream, and green onions for a fresh and creamy finish.

Serving Suggestions

Serve Rice and Black Bean Enchiladas with a side of Mexican rice, refried beans, or a fresh salad for a complete and satisfying meal. Garnish with avocado slices, sour cream, and green onions for a colorful and delicious presentation.

Cooking Techniques

To make the filling ahead of time, prepare the bean mixture and refrigerate it until ready to assemble the enchiladas.

- To make the enchiladas in advance, assemble them up to the baking step and refrigerate them until ready to bake. This is a great make-ahead option for busy weeknights.

Ingredient Substitutions

Use brown rice or quinoa instead of white rice for a healthier alternative.

- Substitute corn tortillas for flour tortillas for a gluten-free version of the recipe.

- Replace the enchilada sauce with homemade salsa for a fresher and lighter sauce.

Make Ahead Tips

Prepare the bean mixture and assemble the enchiladas ahead of time, then refrigerate until ready to bake. This is a convenient option for busy weeknights or when entertaining guests.

Presentation Ideas

Arrange the enchiladas on a platter and garnish with avocado slices, sour cream, and green onions for a colorful and appetizing presentation. Serve with a side of Mexican rice and refried beans for a complete meal.

Pairing Recommendations

Pair Rice and Black Bean Enchiladas with a refreshing beverage such as a cold beer, a glass of sangria, or a fruity margarita. For dessert, serve churros, flan, or tres leches cake for a sweet finish to the meal.

Storage and Reheating Instructions

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and bake at 350°F (177°C) until heated through. Alternatively, microwave individual portions for a quick and easy meal.

Nutrition Information

Calories per serving

Each serving of Rice and Black Bean Enchiladas contains approximately 400 calories. This dish is a satisfying and filling meal that provides a good balance of carbohydrates, fats, and proteins.

Carbohydrates

Each serving of Rice and Black Bean Enchiladas contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are essential for fueling your daily activities.

Fats

Each serving of Rice and Black Bean Enchiladas contains approximately 15 grams of fat. The fats in this dish come from ingredients such as cheese, oil, and avocado. While fats are high in calories, they are also important for absorbing vitamins and providing energy.

Proteins

Each serving of Rice and Black Bean Enchiladas contains approximately 15 grams of protein. Protein is essential for building and repairing tissues in the body, making it an important nutrient for overall health.

Vitamins and minerals

Rice and Black Bean Enchiladas are a good source of vitamins and minerals, including vitamin C, vitamin A, calcium, and iron. These nutrients are important for supporting the immune system, maintaining healthy bones and teeth, and promoting overall well-being.

Alergens

This recipe contains dairy (cheese) and wheat (tortillas), which may be allergens for some individuals. If you have allergies or dietary restrictions, be sure to check the ingredients and make substitutions as needed.

Summary

Rice and Black Bean Enchiladas are a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, and proteins. With a variety of vitamins and minerals, this recipe is a wholesome and satisfying meal for any occasion.

Summary

Rice and Black Bean Enchiladas are a delicious and nutritious dish that is perfect for a family dinner or a gathering with friends. With a flavorful filling of rice, black beans, cheese, and salsa, these enchiladas are sure to be a hit at your next meal. Top with avocado slices, sour cream, and green onions for a fresh and creamy finish. Enjoy this Mexican-inspired dish with a side of Mexican rice, refried beans, or a fresh salad for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a wonderful cook, and she always had a new recipe up her sleeve to share with me. On that particular day, she had just finished making a batch of delicious Rice and Black Bean Enchiladas, and the aroma wafting through her kitchen was absolutely irresistible.

As soon as I took my first bite of those enchiladas, I knew I had to have the recipe. Maria smiled and handed me a worn piece of paper with her handwritten instructions. She explained that she had learned the recipe from her grandmother, who had passed it down through the generations. I was thrilled to have the opportunity to learn such a cherished family recipe, and Maria was more than happy to share it with me.

I carefully tucked the recipe into my purse, and as soon as I got home, I set to work in my own kitchen. The ingredients were simple but flavorful: rice, black beans, enchilada sauce, cheese, and a few spices to bring it all together. The process was straightforward, but the end result was truly magical. The combination of the tender rice, hearty black beans, and gooey cheese all wrapped up in a warm tortilla was pure comfort food.

I made the Rice and Black Bean Enchiladas for my family that night, and they were an instant hit. My husband raved about how delicious they were, and my children gobbled them up without complaint. From that moment on, the recipe became a staple in our household, a go-to meal for busy weeknights or lazy Sunday afternoons.

Over the years, I continued to make the Rice and Black Bean Enchiladas for family gatherings, potlucks, and dinner parties. Each time, I would receive compliments and requests for the recipe. I was always happy to share it, passing on the delicious tradition that Maria had shared with me.

As time went on, I began to make little tweaks and adjustments to the recipe, adding a dash of cumin for extra flavor or swapping out the black beans for pinto beans for a change of pace. I loved experimenting with different variations, always striving to perfect the recipe and make it my own.

One day, my granddaughter came to visit me in the kitchen as I was preparing a batch of Rice and Black Bean Enchiladas. She watched me with wide eyes as I chopped vegetables, stirred the simmering rice, and assembled the enchiladas with care. When the enchiladas were finally ready, she eagerly took a bite and her face lit up with delight.

"Grandma, these are amazing!" she exclaimed. "Can you teach me how to make them?"

I smiled, touched by her enthusiasm. I handed her a pen and a piece of paper, and together we wrote out the recipe, step by step. I showed her how to cook the rice just right, how to season the black beans to perfection, and how to roll up the enchiladas with care. She listened attentively, absorbing every detail, and I could see the same passion for cooking that I had felt when Maria had shared the recipe with me all those years ago.

As we sat down to enjoy our meal together, I knew that the tradition of making Rice and Black Bean Enchiladas would live on for generations to come. I felt grateful for the friendships and connections that had brought me this beloved recipe, and I knew that it would always hold a special place in my heart. And as I watched my granddaughter take her first bite of those enchiladas, I knew that the love and joy I had poured into making them had been passed down to her as well. Cooking truly is a gift that keeps on giving, and I was grateful to be able to share that gift with my loved ones.