Can I make black bean and rice enchiladas ahead of time?

Yes, this recipe works very well as a make-ahead meal. You can prepare the filling up to two days in advance and store it in the refrigerator, then assemble and bake when you’re ready. You can also assemble the enchiladas fully, cover tightly, and refrigerate them for up to 24 hours before baking.

Why did my enchiladas turn out dry?

Dry enchiladas usually mean there wasn’t enough sauce protecting the tortillas. Make sure the bottom of the baking dish is coated with sauce and that every tortilla is dipped before filling. If your oven runs hot, covering the dish loosely with foil for part of the bake can also help.

Can I freeze black bean and rice enchiladas?

Yes, these enchiladas freeze well once assembled. Freeze them unbaked, tightly wrapped, for up to two months. When ready to cook, thaw overnight in the refrigerator and bake as directed, adding a little extra sauce if they look dry.

Is it okay to leave out the chorizo?

It is, but the filling will be milder and slightly less rich. If you skip the chorizo, consider adding a bit more olive oil or extra seasoning to keep the filling from tasting flat. The beans and rice will still make the enchiladas hearty and satisfying.

Ultimate Black Bean and Rice Enchiladas (Hearty & Easy)

Description

Hearty black bean and rice enchiladas baked in rich enchilada sauce. This comforting, budget-friendly dinner is filling, reliable, and perfect for make-ahead meals.

Ingredients

Olive oil
Garlic, minced
Yellow onion, diced
Brown rice
Salsa
Vegetable broth
Ground cumin
Chili powder
Salt
Black beans
Chorizo or soy chorizo
Tomato
Fresh cilantro
Lime juice
Enchilada sauce
Shredded cheese
Tortillas

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Instructions

Cook the onion and garlic in olive oil until soft and fragrant, then toast the rice until glossy.
Add salsa, broth, cumin, chili powder, and salt and simmer until the rice is tender and cohesive.
Stir in black beans and cooked chorizo, then finish with tomato, cilantro, and lime juice off the heat.
Warm the enchilada sauce and coat the bottom of a baking dish.
Dip tortillas in warm sauce, fill with rice mixture and cheese, roll, and place seam-side down.
Top with remaining sauce and cheese and bake until bubbly and lightly golden.

Notes

Brown rice holds its structure better than white rice during baking.
Drain excess fat if using pork chorizo to avoid greasy enchiladas.
The filling can be made ahead and stored for several days.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Dinner
Method: Baking
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 2 enchiladas
Calories: 420
Sugar: 6
Sodium: 820
Fat: 18
Saturated Fat: 7
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 48
Fiber: 10
Protein: 16
Cholesterol: 30