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Quick and Easy Black Beans and Rice Enchiladas

Yum! Vegetarian can be yummy!

During the 40 days of Lent, I made a point of sticking to meatless Fridays. This inspired me to try new seafood and vegetarian dishes, such as these rice and bean enchiladas. This dish fit the bill and it was very easy to throw together. A perfect weeknight dish that everyone will enjoy and an easy way to incorporate more economical vegetarian meals into your weekly dinners.

Ingredients for 2-4 people (depending on their appetites):
1 14.5 oz can of black beans - drained
2 cups of cooked rice
white corn tortillas
2 cups sliced pepper and onion mix (I used frozen variety, very convenient!)
2 cups shredded cheese - I used a Pepper Jack cheese mix, but use what you like!
1 - 17 oz can of red enchilada sauce
Optional spices to taste:
smoked paprika
red pepper flakes
salt and pepper

Directions: Preheat the oven to 350F
1. Cook the rice - 1 cup of rice to 1 2/3 cups of water. While the rice cooks, saute the peppers and onions until tender. Add in the can of dra…

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