RICE AND BEAN ENCHILADAS RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

NO-ROLL MEXICAN RICE ENCHILADAS RECIPE - BETTYCROC…



No-Roll Mexican Rice Enchiladas Recipe - BettyCroc… image

Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas.

Provided by Betty Crocker Kitchens

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Yield 5

Number Of Ingredients 8

1 box (6.4 oz) rice and vermicelli mix with Spanish seasonings
2 tablespoons butter or margarine
2 1/4 cups water
1 can (19 oz) Old El Paso™ mild enchilada sauce
1 can (16 oz) pinto beans, drained, rinsed
1 can (11 oz) Southwestern style corn, drained
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (ten 6-inch tortillas)
2 cups finely shredded Mexican cheese blend (8 oz)

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook rice and vermicelli with butter over medium heat until rice mixture is golden brown, stirring frequently. Stir in water and seasoning mix from rice box. Heat to boiling. Cover; reduce heat to low. Cook 15 to 20 minutes or until rice mixture is tender. Stir in 1/2 cup of the enchilada sauce, the pinto beans and corn.
  • Heat oven to 350°F. Place about 1/2 cup rice mixture on center of each tortilla; top rice mixture in each tortilla with about 1 tablespoon of the cheese. Fold each in half. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.
  • Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 600 , CarbohydrateContent 73 g, CholesterolContent 50 mg, FatContent 3 , FiberContent 12 g, ProteinContent 25 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 1420 mg, SugarContent 6 g, TransFatContent 1 g

CHICKEN & BEAN ENCHILADAS RECIPE - BBC GOOD FOOD



Chicken & bean enchiladas recipe - BBC Good Food image

A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese

Provided by Lulu Grimes

Categories     Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 10 minutes

Cook Time 55 minutes

Yield 4

Number Of Ingredients 13

1 tbsp rapeseed oil
2 red onion , sliced
2 red peppers , deseeded and sliced
2 garlic cloves , crushed
2 tsp chipotle paste (add extra if you prefer more heat)
2 skinless chicken breasts, cut into thin strips
400g can black beans or kidney beans
small bunch coriander , chopped
500ml passata
1 tsp ketchup or sugar
6 medium tortillas
50g mature cheddar , grated
green salad , to serve

Steps:

  • Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
  • Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
  • Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.

Nutrition Facts : Calories 484 calories, FatContent 12 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 54 grams carbohydrates, SugarContent 14 grams sugar, FiberContent 12 grams fiber, ProteinContent 34 grams protein, SodiumContent 1.4 milligram of sodium

More about "rice and bean enchiladas recipes"

BLACK BEAN CHICKEN WITH RICE RECIPE: HOW TO MAKE IT
This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 400 calories per serving
  • In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Serve with rice and if desired, cilantro.
See details


BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…
Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 442 calories per serving
  • Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.
See details


VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
    3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
    4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
    13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
    14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
See details


NO-ROLL MEXICAN RICE ENCHILADAS RECIPE - BETTYCROC…
Take the mess out of making a Mexican favorite: just fill, fold, and bake these vegetarian rice-bean-cheese enchiladas.
From bettycrocker.com
Reviews 4
Total Time 1 hours 5 minutes
Cuisine Spanish
Calories 600 per serving
  • Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.
See details


CHICKEN & BEAN ENCHILADAS RECIPE - BBC GOOD FOOD
A family dinner that delivers four of your 5-a-day - tender chicken, red pepper and black beans, wrapped in tortilla, baked in the oven with passata and cheese
From bbcgoodfood.com
Total Time 1 hours 5 minutes
Category Dinner, Main course
Cuisine Mexican
Calories 484 calories per serving
  • Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.
See details


BLACK BEAN CHICKEN WITH RICE RECIPE: HOW TO MAKE IT
This spicy family favorite calls for just a few basic ingredients, so it’s quick and easy to stir up in your skillet on a weeknight. —Molly Newman, Portland, Oregon
From tasteofhome.com
Reviews 4.8
Total Time 25 minutes
Category Dinner
Cuisine North America, Mexican
Calories 400 calories per serving
  • In a small bowl, mix seasonings; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides., Add beans, corn and salsa to skillet; cook, covered, 10-15 minutes or until a thermometer inserted in chicken reads 165°. Serve with rice and if desired, cilantro.
See details


BLACK BEAN AND CHEESE ENCHILADAS RECIPE: HOW TO MAK…
Picante sauce gives lots of zip to the tasty filling in these meatless black bean and cheese enchiladas. Each generous serving is packed with fresh-tasting ingredients—and fiber, too. — Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Dinner
Calories 442 calories per serving
  • Preheat oven to 350°. In a nonstick skillet, cook and stir onion and green pepper in broth until tender, 2-3 minutes. Mash 1 can of black beans. Add to skillet with 3/4 cup of picante sauce and remaining beans; heat through., Spoon 1/4 cup mixture down the center of each tortilla. Roll up and place, seam side down, in a 13x9-in. baking dish coated with cooking spray. Combine tomatoes and remaining picante sauce; spoon over enchiladas., Bake, covered, 15 minutes. Uncover; sprinkle with cheeses. Bake 5 minutes longer. Serve with lettuce and sour cream.
See details


VEGETARIAN ENCHILADAS | VEGETABLE RECIPES | JAMIE OLIV…
Filled with grilled veg, cumin-fried black beans and fresh coriander, and baked until bubbling and golden, this Mexican classic is super comforting
From jamieoliver.com
Total Time 1 hours 10 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 530 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6. Place a griddle pan over a high heat to get smoking hot.
    2. Halve and deseed the peppers, then add to the griddle with the corn. Grill for 8 to 10 minutes, or until charred and bar-marked, turning occasionally. Remove to a plate to cool.
    3. Heat 1 tablespoon of oil in a medium frying pan over a medium heat. Drain and add the black beans, stir in the cumin and fry for 4 to 5 minutes, or until crisp, stirring occasionally.
    4. Once cooled, cut the corn kernels away from the cob and chop the peppers into 1.5cm chunks. Reserving 1 tablespoon of the corn, add to a large bowl with the peppers and black beans.
    5. Trim, finely slice and add the spring onions, reserving a small handful to one side. Deseed, finely slice and add the chilli. Pick and add most of the coriander leaves, reserving the stalks.
    6. Squeeze in the lime juice and season well with sea salt and black pepper.
    7. Wipe the frying pan clean with kitchen paper, then return to a medium heat with 1 tablespoon of oil.
    8. Peel and finely slice the garlic and finely slice the coriander stalks, then add to the pan for 1 minute.
    9. Stir in the tomatoes and ½ a tin’s worth of hot water, breaking up the tomatoes with the back of a wooden spoon. Bring to the boil, reduce the heat to medium-low and simmer for 5 minutes, or until thickened and reduced.
    10. Season to taste, carefully transfer to a liquidiser and blitz until smooth.
    11. Divide the vegetable mixture between 8 corn tortillas and roll them up. Line them up in a snug-fitting baking dish (roughly 20cm x 30cm), with the scruffy ends tucked underneath.
    12. Pour over the tomato sauce, coarsely grate the Cheddar on top and crumble over the feta.
    13. Drizzle with a little oil, then pop in the hot oven for 25 minutes, or until bubbling and golden.
    14. Serve scattered with the reserved corn, spring onion and coriander leaves. Delicious with a crisp green salad.
See details


VEGETARIAN ENCHILADAS RECIPE - BBC GOOD FOOD
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine Mexican
Calories 430 calories per serving
  • Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
See details


CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA …
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
From skinnytaste.com
Reviews 4.9
Total Time 85 minutes
Category Dinner
Cuisine Mexican
Calories 231 kcal per serving
  • To assemble
See details


VEGETARIAN ENCHILADAS RECIPE - BBC GOOD FOOD
Pack flavour into your meal with these easy veggie enchiladas that are filled with nutritious ingredients. This comforting, cheesy dish is the perfect crowd-pleasing family dinner
From bbcgoodfood.com
Total Time 40 minutes
Category Dinner, Main course
Cuisine Mexican
Calories 430 calories per serving
  • Mix the yogurt and grated cheese together with some seasoning, and spoon over the enchiladas. Grill for a few mins until the top is golden and bubbling. Serve with a green salad.
See details


CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA …
White beans, shredded chicken, green chiles, sour cream and cheese – need I say more?
From skinnytaste.com
Reviews 4.9
Total Time 85 minutes
Category Dinner
Cuisine Mexican
Calories 231 kcal per serving
  • To assemble
See details


REFRIED BEAN AND CHEESE ENCHILADAS RECIPE | ALLRECIPES
These vegetarian enchiladas are a quick and easy Mexican-inspired meal to make on busy weeknights. You can add cooked chicken and cilantro, if you like. ... Baked Bean Recipes; Broccoli Side Dish Recipes; Mashed Potato Recipes; Pasta Sauce Recipes; ... Added side dish Jasmine rice …
From allrecipes.com
See details


RECIPES - BEAN INSTITUTE
Beans are a simply delicious, naturally nutritious ingredient that works in so many recipes. Whether you're looking for an awesome appetizer, simple salad, or an easy entrée, we've got many …
From beaninstitute.com
See details


BROWN RICE RECIPES | ALLRECIPES
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants. By Diane Manzella. Instant Pot® Brown Rice. Save. Instant Pot® Brown Rice . Rating: 4.5 stars 2 . I haven't cooked rice …
From allrecipes.com
See details


SWEET POTATO BLACK BEAN ENCHILADAS | MINIMALIST BAKER R…
Jun 18, 2018 · Origins of Enchiladas. It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano ().. Typically, enchiladas …
From minimalistbaker.com
See details


THE BEST RICE RECIPES FOR THE ENTIRE FAMILY | MAHATMA® RICE
Including the best recipes for paella, risotto, fried rice or rice pudding. *Based on IRI DRY RICE subcategory 2018. Recipes; Products; Cooking; ... These festive enchiladas with pinto beans, rice, red and green sauce make an eye-catching dish for celebrations big and small. ... This Tuscany Rice & Bean Soup with white rice …
From mahatmarice.com
See details


RECIPES - BEAN INSTITUTE
Beans are a simply delicious, naturally nutritious ingredient that works in so many recipes. Whether you're looking for an awesome appetizer, simple salad, or an easy entrée, we've got many …
From beaninstitute.com
See details


BROWN RICE RECIPES | ALLRECIPES
These vegetarian black bean and rice enchiladas are just as satisfying as those served in restaurants. By Diane Manzella. Instant Pot® Brown Rice. Save. Instant Pot® Brown Rice . Rating: 4.5 stars 2 . I haven't cooked rice …
From allrecipes.com
See details


SWEET POTATO BLACK BEAN ENCHILADAS | MINIMALIST BAKER R…
Jun 18, 2018 · Origins of Enchiladas. It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano ().. Typically, enchiladas …
From minimalistbaker.com
See details


THE BEST RICE RECIPES FOR THE ENTIRE FAMILY | MAHATMA® RICE
Including the best recipes for paella, risotto, fried rice or rice pudding. *Based on IRI DRY RICE subcategory 2018. Recipes; Products; Cooking; ... These festive enchiladas with pinto beans, rice, red and green sauce make an eye-catching dish for celebrations big and small. ... This Tuscany Rice & Bean Soup with white rice …
From mahatmarice.com
See details


RICE RECIPES | JAMIE OLIVER
Rice recipes (63) Very few food staples have the same global reach as rice – just about every country has a delicious dish involving rice somewhere within its cuisine. ... Sir Patrick Stewart's mole enchiladas. 1 hour 10 minutes Not too tricky . Seafood risotto. 1 hour Not too tricky ... Yellow bean…
From jamieoliver.com
See details


ENCHILADAS RECIPES COLLECTION - MEXICAN RECIPES - OLD EL PASO
Our recipes below include a classic chicken and cheese and also a few variations such as Tuna & Pepper, Vegetarian and Spicy Rice & Chicken. All Enchilada Recipes Black Bean and Cheese Enchiladas
From oldelpaso.co.uk
See details


BLACK BEAN SALAD - BEAN RECIPES
Feb 19, 2022 · Scoop it over chilled rice and toss for a healthy, bright bean and rice salad for a light lunch. Place a thin layer on a large flour tortilla, top with shredded cheese and another tortilla to make a delicious bean and cheese quesadilla. Serve as a side dish with Vegetarian Enchiladas.
From beanrecipes.com
See details


SWEET POTATO BLACK BEAN ENCHILADAS | MINIMALIST BAKER R…
Jun 18, 2018 · Origins of Enchiladas. It’s believed that enchiladas may have originated from a similar Mayan dish called papadzules. But the first written recipe for enchiladas was in an 1831 cookbook called El Cocinero mexicano ().. Typically, enchiladas …
From minimalistbaker.com
See details


THE BEST RICE RECIPES FOR THE ENTIRE FAMILY | MAHATMA® RICE
Including the best recipes for paella, risotto, fried rice or rice pudding. *Based on IRI DRY RICE subcategory 2018. Recipes; Products; Cooking; ... These festive enchiladas with pinto beans, rice, red and green sauce make an eye-catching dish for celebrations big and small. ... This Tuscany Rice & Bean Soup with white rice …
From mahatmarice.com
See details


RICE RECIPES | JAMIE OLIVER
Rice recipes (63) Very few food staples have the same global reach as rice – just about every country has a delicious dish involving rice somewhere within its cuisine. ... Sir Patrick Stewart's mole enchiladas. 1 hour 10 minutes Not too tricky . Seafood risotto. 1 hour Not too tricky ... Yellow bean…
From jamieoliver.com
See details


ENCHILADAS RECIPES COLLECTION - MEXICAN RECIPES - OLD EL PASO
Our recipes below include a classic chicken and cheese and also a few variations such as Tuna & Pepper, Vegetarian and Spicy Rice & Chicken. All Enchilada Recipes Black Bean and Cheese Enchiladas
From oldelpaso.co.uk
See details


BLACK BEAN SALAD - BEAN RECIPES
Feb 19, 2022 · Scoop it over chilled rice and toss for a healthy, bright bean and rice salad for a light lunch. Place a thin layer on a large flour tortilla, top with shredded cheese and another tortilla to make a delicious bean and cheese quesadilla. Serve as a side dish with Vegetarian Enchiladas.
From beanrecipes.com
See details


MEXICAN RICE {RESTAURANT STYLE} | FAVORITE FAMILY RECIPES
Nov 30, 2021 · Allow rice to drain off a little before sautéing. If you rinse the rice, reduce the broth amount by 4 ounces (or 1/2 cup). Mexican rice needs to be fried in oil and browned BEFORE you add the chicken broth and tomato sauce. As a result, the rice …
From favfamilyrecipes.com
See details


25 BEST BEAN RECIPES - LOVE AND LEMONS
Mar 25, 2020 · Main Dish Bean Recipes. Cozy Vegan Mushroom & White Bean Pot Pie, page 141 of Love and Lemons Every Day Thyme, mushrooms, and cannellini beans are the star ingredients in this …
From loveandlemons.com
See details