Easy 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.