Made with simple pantry staples that are affordable and easy to find, these black bean and rice enchiladas are one of our favorites to make.
They are filled with a rich, savory filling, bold spices, and a cheesy, saucy topping that makes every bite delicious. This is an easy-to-reach recipe when we have vegetarian guests coming over. We also love to assemble them ahead of time and bake them when ready or freeze them for a quick, homemade meal later.
Love food with a Latin flare? Check out our south of the border favorites like slow cooker taco soup, sheet pan chicken fajitas and quesabirria tacos.
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Why You’ll Love this Recipe
- Easy to make gluten-free: Just swap flour tortillas for corn tortillas, and you have a gluten-free dish.
- Hearty: The combination of black beans, rice, and cheese makes for a filling and nourishing meal.
- Customizable: Easily adapt the recipe with different proteins, veggies, or cheese to suit your taste.
- Crowd-pleasing: Perfect for feeding a family or a gathering, with flavors everyone will love.
Ingredient and Substitution Notes
- Red onion and garlic: These are the building blocks of savory flavor in this recipe.
- Black beans: A hearty plant-based protein source that brings a creamy texture and mild, earthy flavor. We always drain ours to get rid of the extra sodium.
- Rice: White, brown, or even cilantro-lime rice works well. Rice bulks up the enchilada and makes it filling and hearty.
- Corn: Adds sweetness and a mild crunch. Use fresh for the best flavor, but frozen or canned (drained) works just as well.
- Cumin and chili powder: Classic warm spices that load this black bean enchilada with yummy flavor.
- Cheese: Monterey Jack melts beautifully, but cheddar adds a sharp taste. A mix is great.
- Red enchilada sauce: A shortcut base that’s tomato-forward in flavor.
- Oregano: For an earthy, slightly peppery taste that lifts the Mexican-inspired taste.
- Cayenne (optional): Adds a bit of heat for spice lovers—adjust to taste or omit for a milder dish.
- Tortillas: Flour tortillas give a soft, slightly chewy texture, while corn tortillas provide a more traditional, slightly firmer bite. Warming them first prevents cracking when rolling.
Garnish
- Cilantro: Fresh and bright, it cuts through the richness of the enchiladas.
- Avocado: Creamy and mild, it balances the spice and adds a buttery texture.
- Queso fresco or Greek yogurt: Queso fresco gives a mild, salty contrast, while Greek yogurt is a creamy, tangy alternative to sour cream.
- Lime wedges: A squeeze of lime juice enhances all the flavors with a fresh citrusy zing.
- Red dried chili or jalapeños: Adds color, heat, and a pop of bold flavor to each bite.
See recipe card for quantities.
Variations of these Black Bean & Rice Enchiladas with Queso Fresco
- Spicy jalapeño: Add thinly sliced jalapeños into the filling or sprinkle on top.
- Sweet potato swap: Swap the rice for roasted sweet potatoes.
- Mushroom: Add sautéed mushrooms to the filling.
- Zucchini and corn: Add finely chopped zucchini into the filling for extra veggies.
- Spicy chipotle: Use chipotle peppers in adobo sauce to add smoky heat to the filling and sauce.
- Vegan black bean: To make a vegan version, we replace the cheese with a dairy-free swap, like cashew or shredded cheese. We also swap Greek yogurt with coconut yogurt.
- Green chile: Replace the marinara sauce with a tangy green chile enchilada sauce.
- Tex-Mex enchiladas: Add ground beef or turkey to the filling, along with a handful of diced green chilies.
- Breakfast version: Add scrambled eggs to the filling, turning these enchiladas into a protein-packed option.
- Cauliflower rice enchiladas: Swap the rice for cauliflower rice for a low-carb, gluten-free variation that's still hearty and satisfying.
Top Tips
- Garnish generously: Fresh toppings like cilantro, avocado, and lime can take your enchiladas to the next level.
- Preheat your tortillas: Warm your tortillas slightly before filling to make them more pliable and less likely to tear when rolling.
- Don't overfill: Be careful not to overstuff the tortillas to avoid spillage when baking. A small, even amount of filling works best.
- Chill the enchiladas: Let your assembled enchiladas rest in the pan for 10 minutes before baking. This helps the tortillas absorb some of the sauce, making them softer.
- Use leftovers: If you have leftover rice or beans, they make a quick and easy filling for enchiladas—just mix them with cheese and spices for a fast meal.
- Make-ahead option: Assemble the enchiladas a day ahead, cover them tightly with foil, and refrigerate. Bake them the next day for an easy, stress-free dinner.
- Layer the sauce: Spread some sauce on the bottom of the baking dish before adding the tortillas to prevent them from sticking and to keep the enchiladas moist.
- Add extra cheese: For extra cheesy enchiladas, sprinkle cheese between layers of tortillas before baking for a melty, gooey effect.
Storage Notes
Store leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Be sure to let them cool completely before sealing to avoid moisture buildup.
Freezing
Assemble the enchiladas and freeze them unbaked for up to 3 months. Wrap them tightly in plastic wrap and foil to preserve freshness.
Reheating
Reheat in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual servings for 2-3 minutes.
FAQ
Absolutely—just use corn tortillas instead of flour tortillas and check that your sauce and spices are gluten-free.
You can swap queso fresco for feta cheese, cotija, or even a dollop of full-fat Greek yogurt for a creamy alternative.
Yes! Assemble them up to a day in advance, cover tightly, and refrigerate. Add the sauce and bake when ready to serve.
Lightly toasting the tortillas before assembling and avoiding too much sauce can help keep them from getting too soft.
Definitely! Shredded chicken, ground beef, or tofu all work well in the filling.
Yes! Use a dairy-free shredded cheese or cashew queso, and replace queso fresco with a plant-based alternative.
Related
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Pairing
These are our favorite dishes to serve with black bean and rice enchiladas:
Black Bean & Rice Enchiladas with Queso Fresco
Ingredients
For the Filling
- 1 tablespoon olive oil
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1 cup cooked black beans drained and rinsed
- 1 cup cooked rice
- ½ cup corn kernels fresh or frozen
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt & black pepper to taste
- ½ cup shredded cheese cheddar or ideally Monterey Jack
For the Sauce
- 1 cup enchilada sauce
- ½ teaspoon oregano
- ½ teaspoon cayenne optional for spice
For Assembly
- 8 small flour or corn tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, or a mix
Garnish
- Fresh cilantro leaves
- Sliced avocado
- Crumbled queso fresco or full fat Greek yogurt
- Lime wedges
- Thinly sliced red dried chili or jalapeños
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add the black beans, rice, corn, cumin, chili powder, salt, and pepper. Stir well, then remove from heat and mix in ½ cup of the shredded cheese.
- Spoon 2-3 tablespoon of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
- Mix the enchilada sauce with oregano and cayenne, then pour evenly over the enchiladas. Sprinkle with 1 cup of shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Let cool slightly, then top with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices. Optionally add a layer of Greek yogurt and serve with lime wedges.
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