Easy Black Bean & Rice Enchiladas with Queso Fresco
These Black Bean & Rice Enchiladas with Queso Fresco are the perfect solution for a busy weeknight dinner or family-friendly vegetarian meal. They’re hearty, cheesy, and loaded with bold flavor, plus, they come together quickly using simple, wholesome ingredients.
This is one of those vegetarian dishes that’s satisfying enough for everyone at the table, meat-eaters included. Whether you’re meal-prepping for the week or need something quick and comforting, these enchiladas check all the boxes.
As a home cook and mom who’s always balancing busy evenings and hungry kids, I love recipes that are both easy and filling. These enchiladas are made from scratch using pantry staples and are easy to customize.
One tip I always follow: warm the tortillas slightly before rolling to prevent cracking!
Recipe Highlights & Benefits
- Vegetarian and easily adaptable to gluten-free with corn tortillas
- Great for meal prep and leftovers
- Packed with plant-based protein from black beans
- Simple pantry ingredients and fast prep
- Kid-approved and perfect for meatless Mondays
What You’ll Need – Ingredients Overview
This easy vegetarian dinner uses everyday ingredients with bold, Mexican-inspired flavor:
For the Filling:
- Black beans & cooked rice – hearty and protein-rich
- Corn – adds a touch of sweetness and texture
- Red onion & garlic – for aromatic depth
- Spices – cumin, chili powder, salt, and pepper for warmth
- Shredded cheese – cheddar or Monterey Jack for melty goodness
For the Sauce:
- Marinara sauce – a quick alternative to enchilada sauce
- Oregano & cayenne – to build flavor and optional heat
For Assembly:
- Tortillas – flour or corn (use corn for gluten-free)
- Shredded cheese – for the topping
For Garnish:
- Queso fresco or full-fat Greek yogurt – creamy, tangy finish
- Fresh cilantro, sliced avocado, lime wedges – bright and fresh
- Sliced red chili or jalapeños – for spice lovers
How to Make Black Bean & Rice Enchiladas – Step by Step
- Preheat the Oven:
Preheat to 375°F (190°C) and grease a baking dish lightly. - Cook the Filling:
Sauté onion and garlic in olive oil until soft. Add black beans, rice, corn, spices, salt, and pepper. Stir and heat through, then remove from heat and stir in ½ cup of cheese. - Fill and Roll:
Spoon 2–3 tablespoons of filling into each tortilla. Roll tightly and place seam-side down in the baking dish. - Add Sauce & Cheese:
Mix marinara with oregano and cayenne. Pour evenly over the enchiladas and top with remaining shredded cheese. - Bake:
Bake for 20–25 minutes until the cheese is melted and bubbly. - Garnish and Serve:
Let cool slightly, then top with queso fresco, avocado, cilantro, chili slices, and a squeeze of lime. Add Greek yogurt if desired.
Serving Suggestions
Serve these vegetarian enchiladas with:
- A side of Mexican street corn or simple green salad
- Chips and guacamole or salsa
- A scoop of refried beans or cilantro lime rice for larger appetites
They’re also great on their own for a complete, well-balanced dinner.
Skill Level & Prep Time
- Skill Level: Beginner-friendly
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
This recipe is ideal for home cooks who want an easy vegetarian dinner idea without a long ingredient list or complicated steps.
Storage & Meal Prep Tips
- Store leftovers in an airtight container in the refrigerator for up to 4 days
- Reheat in the oven or microwave
- Can be made ahead and refrigerated unbaked, then baked fresh when ready
- Freezes well (assemble and freeze before baking for best texture)
More Vegetarian Recipes You’ll Love
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I hope you love these Black Bean & Rice Enchiladas with Queso Fresco as much as we do! They’re flavorful, filling, and perfect for any night of the week. Don’t forget to save this recipe or share it with someone who loves a good meatless meal!
PrintEasy Black Bean & Rice Enchiladas with Queso Fresco
These easy Black Bean & Rice Enchiladas with Queso Fresco are a flavorful vegetarian dinner made with simple ingredients, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: serves 4 (8 enchiladas)
Ingredients
- 1 tbsp olive oil
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 cup cooked black beans, drained and rinsed
- 1 cup cooked rice
- 1/2 cup corn kernels (fresh or frozen)
- 1 tsp ground cumin
- 1/2 tsp chili powder
- Salt & black pepper, to taste
- 1/2 cup shredded cheese (cheddar or ideally Monterey Jack)
- 1cup marinara sauce
- 1/2 tsp oregano
- 1/2 tsp cayenne (optional for spice)
- For Assembly:
- 8 small flour or corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)
- Fresh cilantro leaves
- Sliced avocado
- Crumbled queso fresco or full fat Greek yogurt
- Lime wedges
- Thinly sliced red dried chili or jalapeños
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. 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.
3. Spoon 2-3 tbsp of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
4. Mix the marinara sauce with oregano and cayenne, then pour evenly over the enchiladas. Sprinkle with 1 cup of shredded cheese.
5. Bake for 20-25 minutes until the cheese is melted and bubbly.
6. 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.
