Cheese and Bean Enchiladas

Two hearty enchiladas filled with black beans and cheese, drenched in a mild red chile sauce and quickly heated for a satisfying meal, with a side of instant Mexican rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $4.05/serving

Dietary

• Vegetarian
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Sugar
• Low-Cholesterol

Tags

• quick
• comfort food
• classic
• rich

Ingredients

• 0.5 cup instant rice (uncooked)
• 1 cup water
• 0.25 teaspoon chili powder
• 0.13 teaspoon garlic powder
• 1 teaspoon olive oil
• 2 flour tortillas (6-inch)
• 0.5 cup black beans (rinsed, drained)
• 0.5 cup cheddar cheese (shredded, divided)
• 0.5 cup red enchilada sauce (canned)
• 1 tablespoon fresh cilantro (chopped)

Instructions

1. Combine instant rice, water, 1/4 teaspoon chili powder, and 1/8 teaspoon garlic powder in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 7 minutes, or until water is absorbed and rice is tender. Fluff with a fork.
2. Preheat oven to 375°F or prepare a microwave-safe dish. Lightly grease a small baking dish or bowl with 1 teaspoon olive oil.
3. In a small bowl, combine black beans and half of the shredded cheddar cheese.
4. Spoon the bean and cheese mixture evenly down the center of each flour tortilla. Roll up the tortillas and place them seam-side down in the prepared baking dish.
5. Pour the red enchilada sauce over the tortillas, ensuring they are mostly covered. Sprinkle with the remaining shredded cheddar cheese.
6. Bake for 8-10 minutes, or microwave for 2-3 minutes, until cheese is melted and bubbly and the sauce is heated through.
7. Serve enchiladas hot with the Mexican rice. Garnish with fresh cilantro, if desired.

Notes

For an even quicker meal, use canned refried beans instead of black beans. Adding a pinch of smoked paprika to the beans can add extra depth of flavor.

Nutrition (per serving)

• Calories: 848
• Protein: 30.5 g
• Carbohydrates: 110.2 g
• Fat: 25.2 g
• Fiber: 6 g
• Sodium: 2119 mg
• Saturated Fat: 14.3 g
• Sugar: 3 g
• Cholesterol: 60 mg