Overhead image of two enchiladas covered in sauce on a black plate.

Black Bean and Two-Cheese Rice Enchiladas

  • Servings
  • Serving Size
    2 enchiladas


  • 6 cups long grain rice, cooked
  • 3 tablespoons ground cumin
  • 2 tablespoons canola oil
  • 6 cups chopped onion
  • 2 (15-ounce) cans of black beans, rinsed and drained
  • 2 (7-ounce) cans of mild chopped green chilies
  • 1½ cups fresh cilantro, chopped
  • 48 small flour tortillas
  • 1½ lbs monterey jack cheese, shredded
  • 1½ lbs sharp cheddar cheese, shredded


  • Preheat oven to 350 degrees F.
  • Combine enchilada sauce and cumin in a bowl and set aside.
  • Heat oil in a stock pot over medium heat. Add onions and cook 10 minutes or until golden and tender. Stir in the beans and green chilies and remove from heat.
  • Stir in rice and cilantro until just blended.
  • Spoon 1½ cups enchilada sauce in bottom of each of two 20x12x2-inch hotel pans.
  • Spoon ¼ cup rice mixture on one end of each tortilla, top with 2 tablespoons Monterey Jack cheese, roll up and place in pan, seam side down. Repeat with remaining tortillas. Slowly pour the remaining sauce evenly over the enchiladas. 
  • Cover and bake for 20-25 minutes or until cheese in tortillas has melted slightly.
  • Remove from oven and top with cheddar cheese. Bake, uncovered, 10 minutes or until cheddar cheese melts.

    Makes 48 enchiladas. Serves 24; 2 enchiladas per serving

Recipe Notes

The enchiladas fit perfectly in the hotel pans if 3 rolled enchiladas are placed end to end across the longest end of the pan. Arrange the remaining enchiladas in a single layer, making it 3 enchiladas across and 8 enchiladas in each row.

Nutrition Facts

  • Serving 2 enchiladas
  • Calories 540
  • Total Fat 24g
  • Saturated Fat 11g
  • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 1560mg
  • Carbohydrates 59g
  • Dietary Fiber 5g
  • Sugar 6g
  • Protein 23g