Name: Black Bean & Rice Enchiladas with Queso Fresco
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 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; 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 ideally Monterey Jack); 1 cup marinara sauce; ½ tsp oregano; ½ tsp cayenne (optional for spice); 8 small flour or corn tortillas; 1 cup shredded cheese (cheddar, Monterey Jack, or a mix); Fresh cilantro leaves; Sliced avocado; Crumbled queso fresco or full fat Greek yogurt; Lime wedges; Thinly sliced red dried chili or jalapeños

Jump to Recipe

If you’re looking for a cozy, satisfying meal that combines bold flavors and comforting ingredients, these Black Bean & Rice Enchiladas with Queso Fresco are a must-try! As a busy mom of three, I love recipes that come together quickly without sacrificing taste, and this dish does just that. The combination of hearty black beans, fluffy rice, sweet corn, and a mix of spices creates a delicious filling that’s wrapped up in soft tortillas and baked to perfection. Whether you’re feeding a crowd or simply looking to treat yourself, these enchiladas are sure to hit the spot.

I’m all about meals that bring the family together, and these enchiladas are perfect for that. Everyone can add their own toppings, making it a fun, customizable dinner option. I personally love loading mine with fresh cilantro, creamy avocado, and a generous sprinkle of crumbled queso fresco. It’s the kind of meal that feels special without being complicated. And the best part? You can easily adjust the spice level to suit your tastes. Add a dash of cayenne if you want some heat, or keep it mild—either way, it’s delicious!

These enchiladas have quickly become a staple in our home, especially on busy weeknights. With just 15 minutes of prep time and only 25 minutes in the oven, it’s an easy yet comforting meal that’s perfect for any occasion. And let’s not forget about the extra toppings – fresh lime wedges and a dollop of Greek yogurt give the dish a refreshing twist. If you’re looking for a meal that combines the perfect balance of flavor, texture, and convenience, look no further than these Black Bean & Rice Enchiladas.

Table of Contents

Ingredients

For the Filling:

1 tbsp olive oil: Start by heating olive oil to create the perfect base for sautéing the onion and garlic.
1 small red onion, finely chopped: A finely chopped red onion adds a touch of sweetness and depth to the filling.
2 cloves garlic, minced: Minced garlic brings a rich, aromatic flavor that enhances the overall dish.
1 cup cooked black beans, drained and rinsed: Black beans provide protein and fiber, making the enchiladas hearty and filling.
1 cup cooked rice: The rice helps to bulk up the filling, adding texture and balance to the dish.
½ cup corn kernels (fresh or frozen): Corn adds a pop of sweetness and a bit of crunch to the enchiladas.
1 tsp ground cumin: Ground cumin infuses the filling with a warm, earthy flavor that’s essential in Mexican cuisine.
½ tsp chili powder: Chili powder gives the filling a mild heat and a rich, smoky taste.
Salt & black pepper, to taste: Season with salt and black pepper to enhance the natural flavors of the filling.
½ cup shredded cheese (cheddar or ideally Monterey Jack): The shredded cheese melts into the filling, adding creaminess and a subtle cheesy flavor.

For the Sauce:

1 cup marinara sauce: The marinara sauce forms a rich, tangy base for the enchiladas, complementing the filling perfectly.
½ tsp oregano: Oregano brings a fresh, herbaceous note that balances the richness of the sauce.
½ tsp cayenne (optional for spice): If you like a little kick, a touch of cayenne pepper adds the perfect amount of heat.

For Assembly:

8 small flour or corn tortillas: The tortillas are the perfect vessel for all of the delicious filling and sauce, holding everything together while baking.
1 cup shredded cheese (cheddar, Monterey Jack, or a mix): A generous amount of shredded cheese on top makes these enchiladas irresistibly cheesy and golden once baked.

For Garnish:

Fresh cilantro leaves: Fresh cilantro adds a burst of color and a refreshing, herby flavor to top off the dish.
Sliced avocado: Sliced avocado brings a creamy, cool contrast to the spiced enchiladas, adding richness and freshness.
Crumbled queso fresco or full-fat Greek yogurt: Crumbled queso fresco or a dollop of Greek yogurt adds a creamy, tangy finish to each bite.
Lime wedges: A squeeze of lime brightens the flavors and adds a citrusy zing to balance the richness of the dish.
Thinly sliced red dried chili or jalapeños: Add sliced red dried chili or jalapeños for an extra pop of color and a little heat if desired.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

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

2. In a pan over medium heat, warm olive oil and sauté the onion and garlic until softened. Stir in the black beans, rice, corn, cumin, chili powder, salt, and pepper. Mix well, then remove from heat and fold in ½ cup of the shredded cheese.

3. Spoon 2-3 tablespoons of the filling onto each tortilla, then roll them up tightly and place seam-side down in the baking dish.

4. In a bowl, combine the marinara sauce with oregano and cayenne, then pour the sauce evenly over the enchiladas. Sprinkle with the remaining 1 cup of shredded cheese.

5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.

6. Allow to cool slightly before topping with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices. For extra creaminess, you can add a layer of Greek yogurt and serve with lime wedges.

Tips & Tricks for Perfect Black Bean & Rice Enchiladas with Queso Fresco

Use freshly cooked rice: If you have leftover rice, it works just fine, but freshly cooked rice tends to hold up better and gives the enchiladas a fluffier texture. Make sure it’s not too sticky—opt for long-grain rice for the best results.
Customize the spice: If you prefer a spicier kick, feel free to add more cayenne pepper or toss in some chopped jalapeños into the filling. For a milder version, skip the cayenne and use a mild chili powder.
Layer your cheese: To get an extra gooey, cheesy enchilada, sprinkle some shredded cheese inside the tortillas before rolling them up. This will melt into the filling and give it a creamy texture.
Make it ahead: These enchiladas can be assembled ahead of time and stored in the fridge for up to 24 hours before baking. This makes for a super convenient meal if you want to prep it earlier in the day or the night before.
Tortilla options: While flour tortillas are traditional, you can also use corn tortillas for a more authentic taste. If you go with corn tortillas, warm them up in a skillet for a few seconds before filling them to prevent them from cracking.
Don’t skip the marinara sauce: The marinara sauce adds a nice tangy contrast to the savory filling. Make sure to season it with oregano and cayenne to bring it to life. If you want a smoky flavor, you can swap in a smoky enchilada sauce or roasted tomato salsa.
Top it off with fresh garnishes: The garnishes make all the difference! Fresh cilantro, creamy avocado, and a squeeze of lime bring brightness to the dish and balance out the richness. Don’t skip these—they add a fresh crunch and a burst of flavor that elevate the entire meal.
Make it dairy-free: If you’re avoiding dairy, you can easily swap the shredded cheese for dairy-free options like vegan cheese or nutritional yeast. The creamy Greek yogurt or crumbled tofu can also replace the queso fresco for a dairy-free finish.
Freezer-friendly: These enchiladas freeze well! After assembling them, wrap them tightly in foil or plastic wrap and store them in the freezer for up to 2-3 months. When you’re ready to bake, just thaw and follow the baking instructions for a quick meal.
Add extra veggies: For a more hearty, veggie-packed version, try adding sautéed bell peppers, zucchini, or spinach to the filling. It’s a great way to boost the nutritional value without sacrificing flavor.

Yield: 4 (8 enchiladas)