Hearty & Healthy Black Bean and Rice Enchiladas: Your Ultimate Vegetarian (or Meat-Lover’s) Comfort Food!

If you’re looking for a meal that’s both deeply satisfying and incredibly good for you, look no further than these loaded black bean and rice enchiladas. This recipe isn’t just hearty; it’s packed with wholesome protein and fiber, making it remarkably filling without feeling heavy. Whether you opt for a vegetarian-friendly soy chorizo or traditional chorizo, these enchiladas are destined to become a new favorite in your culinary repertoire, a testament to how delicious healthy eating can be.

So, let me share a secret: I’ve prepared something truly extraordinary for dinner tonight. And by extraordinary, I mean absolutely mind-blowingly delicious. Imagine soft tortillas generously stuffed with a flavorful mix of robust black beans, savory Mexican rice, and melted cheese, all lovingly smothered in a rich homemade red enchilada sauce. To crown this masterpiece, it’s topped with even more shredded cheese, tangy queso fresco, and a generous sprinkle of fresh cilantro. It’s a symphony of textures and flavors that will tantalize your taste buds and leave you completely satisfied.

You see, I’m currently in the grips of a serious black bean obsession. It’s a delightful problem, really. I find myself constantly seeking new ways to incorporate these versatile legumes into every meal. My mind races with ideas, almost as if finding another black bean-infused dish will earn me culinary bonus points. This deep fascination is precisely how the idea for these incredible black bean and rice enchiladas was born. In fact, my black bean fixation runs so deep that they were literally the last thing on my mind one evening. I even got out of bed just to soak some beans, ensuring we could enjoy these enchiladas the very next day. True story!

If you’re skeptical about my black bean devotion and my tendency to stuff them into *everything*, just take a look at some of my other creations: explore my Southwestern Quinoa and Black Bean Salad, my Easy Slow Cooker Salsa Chicken with Black Beans, and my refreshing Southwestern Black Bean and Roasted Corn Salad. These recipes are prime examples of how these tiny powerhouses elevate any dish!

There’s truly nothing not to adore about black beans. Beyond their earthy flavor and appealing texture, they are nutritional champions, brimming with dietary fiber essential for digestive health and providing an excellent source of plant-based protein. This makes them an indispensable ingredient for anyone, especially those like me who have an unwavering love for Tex-Mex cuisine. They are simply perfect, especially when combined with wholesome brown rice, zesty soy chorizo (or your preferred variety), vibrant salsa, and a generous amount of cheese. Picture this: these delectable ingredients are skillfully rolled into warm tortillas, drenched in my signature homemade red enchilada sauce, and then delicately sprinkled with even more cheese (because can you ever have too much?), creamy queso fresco, and finally, my absolute favorite herb, cilantro. Ahh, this, my friends, is precisely what healthy, flavorful comfort food should taste like!

If you’re slightly hesitant about how black beans and rice enchiladas might meld with chorizo, let me alleviate your concerns with a single, emphatic word: fabulously. For this specific recipe, I personally used soy chorizo, which I easily sourced from Trader Joe’s. However, the beauty of this dish lies in its flexibility; feel free to use either soy chorizo for a plant-based option or traditional chorizo if that’s your preference. Both create an incredible depth of flavor that complements the beans and rice perfectly.

This black bean and rice enchilada recipe is, without a doubt, one of the easiest and most rewarding homemade Mexican meals you’ll ever prepare. It’s the quintessential “comfy, cozy, I-don’t-want-to-get-out-from-under-this-blanket” kind of food. It was exactly what I craved during a particularly rainy week here in Houston. For me, a rainy day is the perfect excuse – not that I truly *need* one – to indulge in my favorite comfort foods, especially when they involve black beans. It’s truly a dish that soothes the soul while nourishing the body.

Now, let’s talk about the incredible components that make up the heart of these black bean and rice enchiladas. The journey to flavor begins with a gentle sauté of a little olive oil, finely diced onions, and minced garlic. These aromatics are essential for building a rich base. Next, you’ll toast the brown rice to enhance its nutty flavor before seasoning it generously with cumin powder, chili powder, and salt. Add your choice of vegetable or chicken broth along with a vibrant salsa, and let the rice cook until tender, absorbing all those wonderful flavors. Just before it’s fully cooked, stir in the black beans, allowing them to heat through and meld with the rice. A squeeze of fresh lime juice at the end is the magic touch, brightening all the flavors and making it truly divine. For an extra pop of color and freshness, I like to chop up a fresh tomato and some cilantro to stir in – but that’s completely optional and up to your preference.

This entire process is incredibly straightforward, making gourmet-level flavors accessible to everyone!

Speaking of everyone, even my “Mr. Carnivore” – who typically favors meat-heavy dishes – gave his enthusiastic approval to these black bean and rice enchiladas. His only minor suggestion for next time? “How about we try it with some chicken instead of the soy chorizo?” *Gasp!* You mean you don’t want it to be 100% vegetarian? I didn’t even need to ask; I know the answer all too well. I gladly agreed, with one non-negotiable condition: as long as the delicious black beans remained firmly in the recipe. This anecdote perfectly illustrates the broad appeal of this dish – it’s versatile enough to please both strict vegetarians and staunch meat-lovers alike, making it a fantastic meal for any household.

Let’s explore the endless possibilities for customizing this black bean and rice enchilada recipe to perfectly suit your individual taste and dietary preferences. This dish is incredibly forgiving and encourages creativity in the kitchen:
1.) **Don’t like black beans? No problem!** While I’m obsessed, you can easily substitute them with pinto beans for a creamy texture, garbanzo beans for a slightly firmer bite, or even northern white beans for a milder flavor. The possibilities are truly endless, allowing you to tailor the bean choice to your liking.
2.) **Craving more veggies?** Enhance the nutritional content and flavor by adding frozen peas, carrots, and corn to the pot once the rice has been lightly sautéed. Then, proceed with adding the broth and salsa as the recipe suggests. This is an excellent way to boost your daily vegetable intake.
3.) **Amplify the flavor with more salsa!** For those who love a bolder, more intense flavor profile, simply increase the amount of salsa you add to the rice. This will infuse the filling with an extra punch of zesty goodness.
4.) **Not keen on chorizo or soy chorizo?** This recipe is incredibly adaptable. You can use succulent rotisserie chicken, any leftover cooked chicken you have on hand, or even sautéed spinach for a lighter, purely vegetarian option. All these alternatives will be absolutely lovely and complement the other flavors beautifully!
5.) Use my homemade restaurant-style fire-roasted salsa recipe! Seriously, taking the time to make your own salsa will elevate the Mexican rice to an unbelievably delicious level, making every bite that much more special.
6.) **Load up on your favorite toppings!** Think beyond the basics. Sliced or chopped avocados add a creamy richness, extra black beans (for my fellow enthusiasts!), or even a dollop of fresh pico de gallo can take this dish over the top.
7.) You can also prepare the Mexican rice without black beans and chorizo, then layer it inside the enchiladas alongside my slow cooker salsa chicken and black beans for an incredible flavor combination and a different textural experience.
8.) **Boost the savory notes with sautéed vegetables.** Incorporate finely sautéed onions and colorful bell peppers directly into the black bean and rice filling for added sweetness, crunch, and aromatic depth.
9.) **Opt for whole wheat tortillas** to make these enchiladas even healthier and increase their fiber content. They provide a sturdy base and a slightly nutty flavor.
10.) **This one is practically mandatory: serve with sour cream!** A generous dollop of cool, creamy sour cream (or Greek yogurt for a lighter option) provides a perfect counterpoint to the rich, spicy flavors of the enchiladas.

As you can see, this black bean and rice enchilada recipe is incredibly versatile and super customizable to anyone and everyone’s taste. There are so many exciting ways to truly make it your own, so don’t be afraid to experiment! Add ingredients you love, subtract those you don’t, and adjust seasonings to your heart’s desire. This recipe, with its comforting and adaptable nature, truly has “fall 2014” (and every season after!) written all over it, proving its timeless appeal.

Enchilada queen, signing off.

Yield: 12 enchiladas

Black Bean and Rice Enchiladas

Prep Time
10 minutes

Cook Time
1 hour

Total Time
1 hour 10 minutes

Loaded black bean and rice enchiladas are hearty and healthy. These enchiladas are loaded with good for you protein and are super filling. Use soy chorizo or regular chorizo to make them and this will be your new favorite enchilada recipe!

Ingredients

For the rice:

• 1 tablespoon EACH: olive oil AND garlic, minced
• 1/2 medium onion, diced
• 1 cup brown rice
• 1 cup salsa (store bought or homemade
• 2 cups vegetable or chicken broth
• 1/2 teaspoon EACH: cumin AND chili powder
• 1/4 teaspoon salt
• 1 tomato, diced
• 3 tablespoon cilantro, chopped
• juice of 1 lime
• 1 1/2 cups (1 can) black beans
• 12 oz. of chorizo (regular or soy chorizo), cooked to package directions*

For the enchiladas:

• 1-2 cans enchilada sauce or 1/2 of this recipe
• 2 cups shredded cheese
• 12 – 15 tortillas (corn, flour, or whole wheat)
• toppings of choice: cilantro, queso fresco, guacamole, chopped avocados, fajita veggies, sour cream etc.

Instructions

To make the rice:

1. Heat the olive oil in a medium skillet on medium heat. Add the garlic and onion and cook, stirring frequently, until onions become translucent, about 2-3 minutes. Stir in the rice and toast for 2 minutes.
2. Stir in the salsa, chicken broth, cumin, chili powder, and salt, bring to a boil, about 2 minutes. Reduce the heat and simmer until rice is cooked through, about 35-40 minutes. Add the black beans and chorizo and let heat all the way through. Stir in the tomatoes, cilantro, and lime juice.

To assemble the enchiladas:

1. Position a baking rack in the center of the oven and preheat the oven to 375 degrees F.
2. Warm 3/4 of the enchilada sauce in a large shallow pan over low-medium heat.
3. Pour enough enchilada sauce to also lightly coat the bottom of a 9×13 dish. Swirl to coat and set aside. Using your hands or tongs, carefully dip the tortillas in the warmed sauce until both sides are well coated. Transfer the tortilla to the baking dish, scoop in 1/3 cup of the black bean and rice filling and about a tablespoon of the shredded cheese. Roll the enchiladas and place it seam side down in the baking dish.
4. Top enchiladas with remaining sauce and use spoon to make sure all parts of the tortillas are evenly coated. Top with the remaining cheese and bake for 20 minutes or until slightly golden brown and the cheese is bubbly. Serve with toppings of choice.

Notes

• To cook the soy chorizo: Heat a medium skillet on medium high heat, add the chorizo to the pan, and using a wooden spoon break the chorizo down into tiny pieces. Cook chorizo till the temperature reads 165 degrees F. Soy chorizo should not have any excess fat, if using regular chorizo, drain excess fat from the pan, onced cooked.
• This recipe was ideal for us because it makes a ton of enchiladas. You can just keep the filling and make a few enchiladas throughout the week as needed. As written, the black bean and rice filling would stuff about 20-25 regular sized flour tortillas. Although a 9×13 pan is written as a guide line, the size of pan to use will depend on how many you’re baking at one time.

Have you made this recipe?

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