Made this last night and my husband and I loved it. It will be going into my dinner rotation. Seasoning was spot on, I didn’t even have to add more salt or adjust anything. Made it with your Restaurant-style fire roasted salsa and enchilada sauce, both really great recipes which I plan on making often. Only change I made was to use corn tortillas that I dipped in the enchilada sauce and did a quick fry on. Yummy!

These are so wonderful. It has become one of our go-to dishes, even if they do take a little prep. I started out making them without any meat or meat substitute at all and we have come to love them that way. I have substituted canned organic green chiles, splitting the can between the enchilada sauce ( which, of course, I also made) and the ” stuffing” which worked fine. I have also used leftover pre-cooked rice and reduced the amount of broth and we have added various different veggies to the mix when I’ve had handfuls of this and that to use up…..corn is especially yummy! You really can’t go wrong with this recipe, even if you have to change it up a little according to what you have in the pantry.

Speaking of guys, even my guy (aka mr. Carnivore), gave an approving nod to these black bean and rice enchiladas, his only request – how about we try it with some chicken instead of the soy chorizo next time? *Gasp*. You mean you don’t want it to be 100% vegetarian? I didn’t even bother asking, I know the answer way too well. I agreed, as long as the black beans stayed. 😉


1 tablespoon olive oil

1 green bell pepper, chopped

1 onion, chopped

3 cloves garlic, minced

1 (15 ounce) can black beans, rinsed and drained

1 (14.5 ounce) can diced tomatoes and green chilies

1/4 cup picante sauce

1 tablespoon chili powder

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes

2 cups cooked brown rice

8 (6 inch) flour tortillas, warmed

1 cup salsa1 cup shredded Cheddar cheese

3 tablespoons chopped fresh cilantro leaves

1/4 cup shredded Cheddar cheese


Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
Heat oil in a large skillet over medium heat; cook and stir green pepper, onion, and garlic until tender, about 7 minutes. Stir in beans, tomatoes, picante sauce, chili powder, cumin, and red pepper flakes; bring to a boil. Reduce heat to low and simmer, uncovered, until heated through and mixture thickens, about 5 minutes. Fold in rice and 1 cup Cheddar cheese; cook until heated through, about 5 minutes.
Spoon a rounded 1/2 cup bean mixture down the center of each tortilla. Fold sides over filling and roll up. Place enchiladas seam side down in baking dish; spoon salsa over each tortilla …

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