Black Bean & Rice Enchiladas with Queso Fresco; A Family Favorite

Some meals just have a way of bringing everyone together. Whether it’s the smell of sautéed onions and garlic filling the kitchen or the sight of gooey, melted cheese bubbling in the oven, food has a way of making memories. And let me tell you, these Black Bean & Rice Enchiladas with Queso Fresco? They’ve earned their spot at our family table.

Now, if you’re looking for a quick, hearty, and utterly delicious dinner that won’t have you washing a mountain of dishes afterward, this is it. It’s vegetarian, budget-friendly, and so satisfying that even the biggest meat-lovers in the house won’t complain (trust me, I live with a few of them). Plus, it’s a fantastic way to use up that last bit of rice from last night’s dinner and the can of black beans you always have in the pantry but aren’t quite sure what to do with.

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Why These Enchiladas are Perfect for Any Party!

These Black Bean and Rice Enchiladas aren’t just great for dinner they’re the ultimate party food! Whether you're celebrating Cinco de Mayo, hosting a football watch party, or having a casual potluck with friends, this dish is a crowd-pleaser. They’re easy to make in big batches, customizable with different toppings, and pair well with classic party favorites like chips and guacamole. Set up an enchilada bar with fun add-ons like avocado, fresh cilantro, crumbled queso fresco, and spicy jalapeños so guests can make their plates just how they like them. No matter the occasion, these enchiladas bring the flavor and the fun!

Why You’ll Love These Enchiladas

• Easy to make – This recipe is weeknight-friendly and beginner-approved.

• Packed with flavor – The combination of cumin, chili powder, and a hint of spice makes every bite a delight.

• Customizable – Got picky eaters? Swap out ingredients and adjust seasonings to fit your family’s tastes.

• Great for meal prep – Make them ahead of time and pop them in the oven when you’re ready to eat.

Alright, let’s get cooking!

Black Bean & Rice Enchiladas with Queso Fresco Recipe

Ingredients:

For the Filling:

• 1 tbsp olive oil

• 1 small red onion, finely chopped

• 2 cloves garlic, minced

• 1 cup cooked black beans, drained and rinsed

• 1 cup cooked rice (white, brown, or even quinoa if you're feeling adventurous)

• ½ cup corn kernels (fresh or frozen)

• 1 tsp ground cumin

• ½ tsp chili powder

• Salt & black pepper, to taste

• ½ cup shredded cheese (cheddar or Monterey Jack)

For the Sauce:

• 1 cup marinara sauce (yes, marinara! Trust me on this one.)

• ½ tsp oregano

• ½ tsp cayenne pepper (optional for a little heat)

Simply Organic Smoked PaprikaOrganic Marinara Pasta SauceMediterranean Style Oregano Leaves

For Assembly:

• 8 small flour or corn tortillas

• 1 cup shredded cheese (cheddar, Monterey Jack, or a mix)

For Garnish:

• Fresh cilantro leaves

• Sliced avocado

• Crumbled queso fresco (or full-fat Greek yogurt as a creamy alternative)

• Lime wedges

• Thinly sliced red dried chili or jalapeños (for those who like it spicy!)

Instructions:

1. Preheat and Prep: Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

2. Sauté the Veggies: Heat olive oil in a pan over medium heat. Add the red onion and garlic, cooking until softened and fragrant.

3. Make the Filling: Stir in the black beans, rice, corn, cumin, chili powder, salt, and pepper. Cook for a few minutes, allowing the flavors to come together. Remove from heat and mix in ½ cup of shredded cheese.

4. Assemble the Enchiladas: Spoon about 2-3 tablespoons of the filling onto each tortilla, roll them up tightly, and place them seam-side down in the prepared baking dish.

5. Make the Sauce: In a small bowl, mix the marinara sauce with oregano and cayenne pepper. Pour this sauce evenly over the enchiladas.

6. Bake: Sprinkle the remaining 1 cup of shredded cheese over the top. Bake uncovered for 20-25 minutes, or until the cheese is melted and bubbly.

7. Garnish & Serve: Let the enchiladas cool for a few minutes before topping with fresh cilantro, avocado slices, crumbled queso fresco, and a squeeze of lime. Serve with a side of Greek yogurt if you like a little creaminess.

Variations to Try

One of the best things about enchiladas is how flexible they are. Here are a few fun twists:

• Make it spicy: Add diced jalapeños or a pinch of red pepper flakes to the filling.

• Go vegan: Swap the cheese for a plant-based alternative and use dairy-free yogurt.

• Add some crunch: Toss in a handful of chopped bell peppers or zucchini for extra texture.

• Switch up the beans: Try using pinto beans or even lentils for a different flavor profile.

• Try a different sauce: Salsa verde or enchilada sauce works beautifully in place of marinara.

Frequently Asked Questions

Can I make these ahead of time?
Absolutely! Assemble the enchiladas, cover them tightly, and refrigerate for up to 24 hours before baking. When ready to eat, pop them in the oven and bake as directed.

Can I freeze enchiladas?
Yes! Wrap them tightly in foil and freeze for up to 3 months. When you’re ready to eat, bake straight from frozen at 375°F for about 40-45 minutes.

What can I serve with these enchiladas?
They pair beautifully with a simple side salad, some Mexican rice, or even a scoop of guacamole and tortilla chips.

Do I have to use marinara sauce?
Nope! While marinara gives a nice depth of flavor, traditional red enchilada sauce or even salsa works just as well.

Can I use whole wheat tortillas?
Of course! You can use whole wheat, corn, or even gluten-free tortillas to fit your dietary needs.

At the end of the day, food is about more than just feeding our families it’s about sharing love, laughter, and those “just one more bite” moments. These Black Bean & Rice Enchiladas have been a staple in my kitchen for years, and I hope they find a happy place in yours too. Whether you’re making them for a cozy weeknight dinner or a fun gathering with friends, they’re bound to be a hit.

So go ahead, grab those ingredients, and let’s get cooking! And if your family loves this recipe as much as mine does, let me know I’d love to hear how you made it your own!