Black Bean & Rice Enchiladas


6 whole wheat tortillas

1 1/2 cups cooked brown rice

1 1/2 cups cooked black beans

2 cups chopped red pepper

1 cup chopped tomato

1 cup shredded cheddar cheese

1 cup chipotle salsa

1/2 cup chopped yellow onion

1/2 cup chopped green onion

1/4 cup fresh cilantro, chopped

1 serrano chile, minced

Juice of 1 lime

3/4 tsp sea salt

1/4 black pepper

1/4 tsp cayenne powder

3 tbsp olive oil





  • Combine rice, beans, tomato, green onions, cilantro, lime, salt, black pepper, cayenne powder and 1 tbsp olive oil in a large bowl and mix well
  • In a frying pan over medium heat, heat 1 tbsp oil and the chile for one minute
  • Add red pepper and yellow onion and cook for 7 or 8 minutes, until onions are translucent and peppers are soft
  • Add to rice/beans mix and stir again
  • Preheat oven to 350 degrees and grease the bottom of a 13 X 9 baking pan with the remaining oil
  • Fold each tortilla  in half and open it so that it’s about 2 inches wide and layer some of the rice/beans into it.  Fold the half sides over the middle and press down to seal
  • Repeat with the other tortillas
  • Top with salsa and cheese, then cover and bake at 350 degrees for 25 minutes
  • After 25 minutes, remove cover and bake for an additional 5 minutes

About Lisa

*Lisa is the founder and personal chef of The Vegan Pact and blogger at Her passion for vegan food is shown through her daily recipe blog, private meal deliveries and cooking classes in the Boston area.

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