Bean And Cheese Enchiladas With Red Sauce And Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Beans · vegetarian, high-protein

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Ingredients

• 6 corn tortillas
• 1 16 oz can refried beans
• 1 15 oz can black beans, rinsed
• 1 1/2 cups sharp cheddar, shredded
• 1 10 oz can red enchilada sauce
• 1 cup dry long-grain white rice
• 1 small, diced yellow onion
• 1 tbsp canola oil
• 1/4 cup sour cream
• 1 tbsp total cumin, chili powder and salt

Method (tap to check — screen stays awake)

1. Cook the rice in 2 cups salted water, covered, for 18 minutes until the grains are tender and the water has been absorbed; keep it covered off heat.
2. Soften the onion in the oil over medium heat for 5 minutes until translucent, then stir in the refried beans, black beans, cumin and chili powder.
3. Warm the tortillas in a dry skillet a few seconds per side so they turn pliable and stop cracking when rolled.
4. Spread a thin layer of enchilada sauce in a 9x13 dish, then fill each tortilla with the bean mixture and a pinch of cheddar and roll it seam side down.
5. Pour the remaining sauce over the top, scatter with the rest of the cheddar, and bake at 400F for 20 minutes until the sauce bubbles at the edges and the cheese browns in spots.
6. Rest 5 minutes so the filling sets, then serve with the rice and a spoonful of sour cream.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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