Black Bean and Rice Enchiladas
These Black Bean and Rice Enchiladas are filled with protein, fibre and cheesy goodness. They are so delicious your family won’t even notice that they are vegetarian! I like to double the batch and put half in the freezer for one of those busy weeks.
Enchilada Ingredients
- 1 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic, minced
- 1 tsp ground cumin
- 1 tablespoon chili powder
- 1 teaspoon oregano
- 2 cans tomatoes with diced chilies (I used Rotel Brand)
- 2 cups prepared brown rice
- 4-6 large Tortillas (I use gluten free)
- ½ cup cheddar cheese, grated
- Enchilada sauce, feel free to use store bought or make my Easy Enchilada Sauce
Step 1: Instructions for the Enchilada Filling
Preheat the oven to 350 degrees f.
In a large pot or dutch oven, heat the olive oil over medium heat. Add the onion and garlic. Cook, stirring until tender, about 5 minutes. Add the cumin, chili pepper, oregano and cilantro and stir to combine. Bring to a simmer. Add the black beans and simmer for about 15 minutes. Add the rice and stir to combine.
Step 2: Instructions for Assembling
Spread 1 cup of the enchilada sauce in the bottom of a baking dish large enough to hold your tortillas (I used 9.5 inches x 13.5 inches). Lay tortilla shells on the counter and add ¾ cup bean and rice filling and 2 tablespoons of enchilada sauce to each tortilla. Tuck in the ends and roll. Carefully place each enchilada in the baking dish on top of the enchilada sauce. Top with the remaining enchilada sauce and cheddar cheese. Cover the pan with tinfoil.
Step 3: Instructions for Baking
Place on the middle rack of the oven and bake for 20 minutes. Remove the tinfoil and cook until the cheese is bubbly and golden. Let rest for 5-10 minutes before serving.
Step 4: Instructions for Serving
Place enchiladas with on a plate and serve with a simple side salad. Enjoy!
Preheat oven to 400 degrees f. On a parchment lined baking sheet add the squash and chickpeas, drizzle with olive oil and season with salt and pepper. Bake in the oven for 30 minutes, stirring halfway.
Step 2: Instructions for the Kale
In a large bowl massage the kale with a drizzle of olive oil, salt and pepper. Add the kale on top of the delicata squash and chickpeas for another 10-15 minutes watching carefully, the kale can burn easily.
Step 3: Instructions for Seed Mixture
Heat a medium frying pan over medium high heat. Add the pumpkin and sunflower seeds. Toast the seeds until they become golden. Remove the pan from the heat and add nutritional yeast, chili powder, cumin and onion granules.
Step 4:Instructions for the Salad Dressing
Place all dressing ingredients in a small high speed blender (I used a vitamix) blend until smooth. If the dressing is thicker than you would like you, add a tablespoon of warm water at a time until the desired consistency is reached. Set aside until ready to serve.
Step 5: Assemble the Bowl
Place a 1/4 cup of brown rice, a layer of squash, chickpeas and kale to each bowl. Sprinkle on some cranberries, parsley, seed mixture and tahini dressing. Enjoy!
