Vegetarian Black Bean Enchiladas Recipe

1/11/2013

Vegetarian Black Bean Enchiladas Recipe — a Modern Mrs.
About a week or so ago, I have a lovely reader comment to tell me one of my food photos looked great, but she couldn't eat it because she was vegan. This was a huge eye-opener for me, because it hadn't occurred to me to share more other-diet-friendly recipes. This had to change! I want you to be able to see a recipe, think "That looks great! I want to try that," and be able to! So, I decided to start browsing for other types of recipes I wouldn't normally search for. Hey, it's good to try new things, right? It was in one of these searches that I came across this Vegetarian Black Bean Enchiladas recipe from Can You Stay for Dinner.

Now, I am not that knowledgeable on what's vegan-friendly or not, but since I'm lactose intolerant, I substituted standard cheese for Galaxy Nutritional's Rice Shreds, and I know they make a vegan version. If you sub the cheese, would this be vegan-approved? School me, folks.

Back to the enchiladas. They were uh-ma-zing! Seriously, so good. I'm not even a fan of peppers and I thoroughly enjoyed this recipe! A "dollop of Daisy" was the icing on the cake (so to speak), and really added a whole 'nother dimension of texture and flavor. Mmmm.

Vegetarian Black Bean Enchiladas Recipe


  • 12 — 6" flour tortillas
  • 2 cups cooked Minute Rice Whole Grain Brown Rice
  • 1 — 15 oz. can of black beans, drained and rinsed
  • 1 — 16 oz. bag of frozen bell pepper strips, cooked and drained
  • 1 packet Ortega 40% Less Sodium Taco Seasoning Mix
  • 2 ¼ cups medium salsa, divided
  • 1 ½ cups shredded Mexican blend cheese (I used Galaxy Rice Shreds Cheddar Flavor.)

  1. Preheat your oven to 350°. Coat a 13x9" baking dish with nonstick cooking spray, and spread 1/2 cup of your salsa over the bottom.
  2. Lay your tortillas on a clean work surface.
  3. In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa.
  4. Divide evenly among the tortillas.
  5. Roll each tortilla tightly, and place seam-side down in the prepared baking dish.
  6. Pour the remaining 1 cup of salsa evenly on the tops of the rolled tortillas.
  7. Sprinkle the cheese over the top.
  8. Bake for 18-20 minutes, or until the cheese has melted.
  9. Enjoy with a side of sour cream! (Try Tofutti's Better Than Sour Cream!)
Vegetarian Black Bean Enchiladas Recipe — a Modern Mrs.

Print Friendly and PDF

It's leftovers tonight!

You May Also Like

4 comments

  1. Your photos make me hungry!

    ReplyDelete
  2. Now Im hungry this looks delicious, I need to make it asap!

    ReplyDelete
  3. Thank you! I can't wait to hear what you think! L wasn't a fan, but J and I loved them.

    ReplyDelete

AMM on Facebook