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Black Bean and Rice Enchiladas

I love Mexican food, but I'm always looking for ways to make it more healthy. I "renovated" a dish that I have enjoyed in restaurants to suit my taste and lifestyle. —Christie Ladd, Mechanicsburg, Pennsylvania
  • Total Time
    Prep: 40 min. Bake: 30 min.
  • Makes
    8 servings


  • 1 tablespoon olive oil
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes and green chiles
  • 1/4 cup picante sauce
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 2 cups cooked brown rice
  • 8 flour tortillas (6 inches), warmed
  • 1 cup salsa
  • 1 cup shredded reduced-fat cheddar cheese
  • 3 tablespoons chopped fresh cilantro leaves
  • Sliced red onion and jalapeno peppers, optional


  • Preheat oven to 350°. In a large nonstick skillet, heat oil over medium heat. Add green pepper, onion and garlic; saute until tender. Add next 6 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until heated through. Add rice; cook 5 minutes longer.
  • Spoon a rounded 1/2 cup of rice mixture down center of each tortilla. Fold sides over filling and roll up. Place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining rice mixture along sides of dish. Top tortillas with salsa. Bake, covered, for 25 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. Sprinkle with cilantro and, if desired, onions and jalapenos.
Nutrition Facts
1 enchilada: 279 calories, 8g fat (2g saturated fat), 10mg cholesterol, 807mg sodium, 39g carbohydrate (4g sugars, 5g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat, 1 vegetable.
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Average Rating:
  • thelma
    Jan 24, 2021

    I made this last night, thought it’d be quick. Made the mistake of adding uncooked brown rice instead of COOKED. Had to add extra liquid so the rice had something to absorb. The whole thing just took longer and I was frustrated for admittedly making that mistake. SUGGESTION: recipe should say to cook brown rice ahead, before anything else. Hubs liked it after all was done but my review was “meh.” I agree also, that 1/2 c in each tortilla was a bit much. I’ll update if I make it again.

  • tuffykenwell
    Jan 10, 2021

    This was delicious! Subbed homemade enchilada sauce for the salsa over the tortillas and served with sour cream. Delicious!

  • Neil
    May 29, 2020

    This was super tasty. Definitely needed some salt. Recommend serving with sour cream. Thanks!

  • kathy
    Apr 5, 2020

    No comment left

  • Louise
    Mar 24, 2020

    This is a delicious and easy recipe...definitely will make again as it was approved by my kids! I changed the recipe a bit by substituting chicken instead of rice. I followed a recipe on how to make a freshly shredded chicken breast, takes about 20 minutes. Don't use precooked chicken breast as it won't have the same texture. I also added more seasoning and a little ketchup as I did not have Picante sauce. Thanks for sharing!

  • justfitin
    Mar 20, 2020

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  • Loei
    Nov 19, 2019

    was an amazing meal

  • Dena555
    Feb 26, 2019

    Yuck...spicy , And, my husband, who will eat anything, said that it was missing something ...probably meat!

  • xlsalbums
    May 30, 2018

    We like meat so I added 1/2 lb. of hamburger to this recipe. It was really good. And, no, my flour tortillas did not get soggy as suggested in other posts. I would do this again.

  • Dahlia
    Mar 21, 2018

    Actually as a Hispanic the worst thing to do is use flour tortillas, we use corn tortillas for dishes like these. Flour tortillas when they get soggy or wet revert back to the dough that was used to make them which is very bad for indigestion it's like swallowing gum.