December 18, 2011

Black Bean and Rice Enchiladas

I hope everyone is having a great Holiday season so far! I've been so busy with work, baking, cooking, exercising (Yep - still doing P90X), keeping up with Keeva, and keeping up with the blog! I love staying busy though! It's much better than the alternative right? I can't stand being bored!

If you've been following me over on Facebook then you know that I made some delicious bars for a family Christmas party last night. The good news is that everyone loved them. Some even went back for seconds! The problem is that everyone ate them so fast I didn't get a chance to take a picture! So I'm going to bake up another batch tonight and take a picture for you all tomorrow! Meanwhile - I thought I'd share with you one of the meals that I've been having in my P90X meal rotation.

I used to hate Mexican food when I was younger. Well, honestly, I really didn't eat anything other than hot dogs, macaroni and cheese, and grilled cheese. It's a miracle that I survived childhood. But seriously, I was a really picky eater. Luckily as I grew older and eventually became a vegetarian, my taste buds evolved and my meal possibilities expanded! I grew to love Mexican foods (among other foods...) and these enchiladas are one of my favorite meals! I sometimes will have leftover beans and rice, but I just refrigerate them and save them for my next enchilada! Next time, for an extra protein boost, I'm going to try adding seitan! I'll let you guys know how it goes!

  • 6 whole wheat or corn tortillas
  • 1 cup brown rice
  • 1 cup cooked or canned black beans
  • 3/4 cup corn
  • 3/4 cup canned fire-roasted diced tomatoes
  • 1/2 of a medium onion - finely chopped
  • 1 garlic clove - minced
  • 1 bottle/can of enchilada sauce (I used Frontera's classic enchilada sauce)

Preheat the oven to 350 degrees F.

In a medium bowl combine the rice, black beans, corn, diced tomatoes, onion, and garlic. Mix together until well combined. Pour in a little bit of the enchilada sauce and mix with the grains and vegetables until moistened.

Pour some of the enchilada sauce into the bottom of your baking dish until the bottoms is covered. Measure 1/4-1/2 cup of the mixture into each tortilla and roll up. Repeat until all of the enchiladas are filled. Place the filled tortillas in the baking dish and cover with the rest of the enchilada sauce. Sprinkle with some Daiya cheddar or pepper jack if desired!

Bake at 350 for 30-35 minutes until the cheese is melted and the enchiladas are heated through.


  1. Thanks for sharing this! I love your blog. I'm going to be starting P90X2 in January and will be going for the Vegan option on the nutrition plan, so I'm gathering as much vegan recipe inspiration as I can! Happy Holidays!

  2. Thanks so much debmdale! P90x is so tough, but it works! I don't have P90x2 - you should tell me how it is! Good luck!

  3. Do you drain the tomatoes or use their juice? I think I'm going to try this tomorrow for my husband's b-day.

    1. I drained the juice! I hope your husband loves them!!

  4. Also, is the rice cooked beforehand?