These mouth-watering Easy Cheesy Bean and Rice Enchiladas are a perfect choice for a quick and delicious weeknight meal. The use of store-bought enchilada sauce and a convenient one-pot rice cooking method make this recipe super easy to follow.
In a saucepan, combine white rice, vegetable broth, tomato paste, and salt. Bring to a boil, then lower the heat and simmer for 18-20 minutes, or until rice is cooked and has absorbed the liquid.
3
In another saucepan, heat one cup of store-bought enchilada sauce on low heat.
ASSEMBLING THE ENCHILADAS
4
Dip a corn tortilla in the warm enchilada sauce for about 10 seconds to soften.
5
Place the softened tortilla on a flat surface, and add a spoonful of cooked rice and a spoonful of pinto beans to the center. Sprinkle a generous amount of shredded cheddar cheese on top.
6
Tightly roll up the tortilla and place it seam side down in a 13x9-inch baking dish.
7
Repeat steps 4-6 with the remaining tortillas.
FINISH WITH
8
Pour the remaining cup of enchilada sauce over the top of the rolled tortillas in the baking dish. Sprinkle the remaining shredded cheddar cheese over the sauce.
9
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
10
Serve and enjoy your Easy Cheesy Bean and Rice Enchiladas!
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