Description
This protein-packed, vegetarian one-pan meal brings the vibrant, zesty flavors of traditional enchiladas to your dinner table without the hassle of rolling individual tortillas. By baking raw rice directly in a flavorful blend of red enchilada sauce, vegetable broth, black beans, and sweet corn, you achieve a perfectly textured, hearty dish. Topped with a layer of gooey melted cheddar cheese, this fiber-rich comfort food is the ultimate solution for an easy, satisfying, and delicious weeknight dinner that the whole family will love.
Ingredients
1.5 cups long grain rice, rinsed
2 cans (15oz each) black beans, drained and rinsed
28 oz red enchilada sauce (mild or medium)
1 cup low sodium vegetable broth
1 cup corn kernels
2 cups freshly shredded cheddar cheese
1 tsp ground cumin
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 inch glass baking dish with non-stick cooking spray.
In a large mixing bowl, combine the raw rinsed rice, black beans, corn, cumin, enchilada sauce, and vegetable broth.
Stir the ingredients until the rice is evenly distributed throughout the mixture.
Pour the mixture into the prepared baking dish and level the surface with a spoon.
Cover the dish tightly with aluminum foil to trap steam.
Bake for 35 minutes or until the rice has absorbed most of the liquid.
Remove the foil, sprinkle the shredded cheese over the top, and bake for an additional 10 minutes until the cheese is melted and bubbly.
Notes
Ensure the foil is sealed tightly to prevent steam from escaping, as this is crucial for the rice to cook through properly. Leftovers store well in an airtight container in the refrigerator for up to 3 days. You can garnish with fresh cilantro or lime wedges before serving for extra brightness.
- Prep Time: 15
- Cook Time: 40
- Category: Recipes
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 750mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 30mg