Rice & Bean Enchiladas

By Melissa Mauk on Feb 17th, '10. Viewed 502 times.

A favorite meatless meal. Feel free to add other veggies that you like! This also freezes really well to bake later. It is tasty with wild rice or white rice.

Ingredients

  • 2 c refried or cooked black beans
  • 2 c enchilada sauce
  • 2 c rice, cooked
  • 4 oz cheddar, shredded
  • 9 corn tortillas cut in half
Rice & Bean Enchiladas
  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings

1

Layer 1

Coat bottom of 8x8 pan with ½ c enchilada sauce. Using 3 tortillas place them so they overlap and cover the bottom of the pan. Spread half the beans across everything, top with half the rice. Finish the first layer with ½ c enchilada sauce and 1/3 of the cheese

2

Layer 2

Using 3 tortillas place them so they overlap and cover the bottom of the pan. Spread half the beans across everything, top with half the rice. Top the second layer with ½ c enchilada sauce and 1/3 of the cheese. Finish with the remaining tortillas, enchilada sauce and cheese.

3

Bake

Bake at 350 for 30 min or until bubbly. Let sit 5 minutes before serving. Garnish with olives or green onions.