Black Beans and Rice Enchiladas

Servings: Makes: 12 enchiladas

Nutritional Information:

Per 100g

Calories 195 Fat 6.6g Saturates 2.8g Sugars 2.0g Salt 8.1g Protein 6.8g





In a frying pan that has a lid, heat the coconut oil over medium-high heat. Add the onion and cook for 10 minutes. Add the rice and stir for a couple of minutes. Add the salsa, vegetable stock, cumin, chilli powder, and salt. Bring to a boil, cover, then reduce the heat to a simmer. Cook for about 40 minutes, until the rice is done. Check at 30 and 35 minutes.


Add the beans and tomato and heat through.


Have ready a 9 x 13-inch casserole dish.


Pour the enchilada sauce into a 9 x 9-inch baking dish so that you can dip each tortilla into the sauce.


Dunk a tortilla into the sauce and then lay in the 9 x 13-inch casserole. Spoon about 1/3 cup of the bean mixture down the center of the tortilla and roll up in the casserole. Push to one edge of the casserole. Continue with the remaining tortillas until the casserole dish is full. Pour the remaining enchilada sauce over the top of the rolled enchiladas. Sprinkle with the Cheddar.


At this point you may refrigerate or freeze the casserole; otherwise, preheat the oven to 180°C (Gas Mark 4,350°F).


Bake for 30 minutes.


Storing in the refrigerator:


The casserole will keep in the refrigerator before and after baking for up to 3 days each.


1. Freeze before the casserole is baked. Make sure it is in a freezer-safe casserole with a freezer-safe snap lid. You may also use two smaller freezer-to-oven-safe casseroles and then slide them into freezer bags. This casserole will keep for up to 3 months in the freezer. To prepare after freezing, defrost in the refrigerator overnight.


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