There’s something deeply comforting about a tray of warm enchiladas fresh from the oven, bubbling cheese, soft tortillas, and a rich, spiced filling tucked inside every bite. These Black Bean & Rice Enchiladas with Queso Fresco are hearty, satisfying, and perfect for busy weeknights when you want something filling without spending hours in the kitchen.
Packed with seasoned black beans, fluffy rice, sweet corn, and melted cheese, this vegetarian dish delivers bold flavor and creamy texture in every forkful. A simple marinara-based sauce keeps things easy while still bringing warmth and depth, and the finishing touches; fresh cilantro, avocado, tangy queso fresco, and a squeeze of lime add brightness that balances it all beautifully.
- Servings: 4 (8 enchiladas)
- Prep Time: 15 minutes
- Cook Time: 25 minutes
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
- 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)
Quick Enchilada Sauce
- 1 cup marinara sauce
- ½ tsp oregano
- ½ tsp cayenne (optional for spice)
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 sour cream
- Lime wedges
- Thinly sliced red dried chili or jalapeños
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a baking dish
Heat olive oil in a pan over medium heat. Sauté the onion and garlic until softened. Add the black beans, rice, corn, cumin, chili powder, salt, and pepper. Stir well, then remove from heat and mix in ½ cup of the shredded cheese.
Spoon 2-3 tbsp of the filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
Mix the marinara sauce with oregano and cayenne, then pour evenly over the enchiladas. Sprinkle with 1 cup of shredded cheese.
Bake for 20-25 minutes until the cheese is melted and bubbly.
Let cool slightly, then top with fresh cilantro, sliced avocado, crumbled queso fresco, and red chili slices. Optionally add a layer of Greek yogurt and serve with lime wedges.
