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Spicy Black Bean and Rice Enchiladas

Spicy Black Bean and Rice Enchiladas- delicious comfort food for my family. When everyone in the family loves it you know it has to be good! 
Course Casserole, Reader Favorite
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Author Rob


  • 1 cup water
  • 1/2 cup jasmine rice
  • 2 tbsp taco seasoning mix https://mariasmixingbowl.com/homemade-taco-seasoning/
  • 1 15 0z can black beans (about 1 1/4 cups ) rinsed
  • 1 14 oz can whole san marzano tomatoes
  • 1/2 cup sour cream more for topping
  • 1 lime
  • 1/2 cup monterey jack cheese shredded
  • salt to taste
  • 2 tsp olive oil
  • 6 -8 flour tortillas


  1. Preheat oven to 400 degrees

    In a medium pot combine rice water, taco seasoning and salt to taste.  Bring to a boil then cover and reduce heat to low and cook for about 12 minutes more.

    While the rice cooks rinse beans, place the tomatoes in a bowl and crush them with your fingers.

    In a medium pan add 2 tsp olive oil. when oil is heated add beans and 2 tbsp taco seasoning. cook for about 3 minutes then add tomatoes. Continue to cook for about 3-4 minutes. 

    Add half of the bean mixture to the rice and add 1/2 cup sour cream and the juice of 2 lime wedges.  Mix together.

    Diving the rice filling between 6-8 flour tortillas. roll them up and place them in a baking dish seam side down. top with remaining beam and tomato mixture then top with monterey jack cheese.

    Bake for about 12 minutes. Let stand for 2 minutes. 

    Serve with extra sour cream, lime, tomatoes, avocado or any toppings you like.