Cheesy Black Bean Enchilada Rice
This cheesy black bean enchilada rice is a filling pantry dinner made with rice, canned black beans, enchilada-style sauce, tomatoes, sweetcorn, and melted cheese. It has all the cosy flavour of enchiladas but comes together in one pan without rolling tortillas. It is cheap, colourful, and ideal for a quick family meal.
You can also explore even more ingredient-based dinner ideas using the QuickMealsFinder Recipe Tool to create meals from ingredients you already have at home.
Description
A cheesy pantry rice dish made with black beans, tomatoes, corn, spices, and melted cheese.
Ingredients:
- 1 cup long grain rice
- 1 can black beans drained
- 1 can chopped tomatoes
- 1 cup sweetcorn
- 1 small onion diced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 2 tsp taco seasoning
- 1 1/2 cups vegetable stock
- 100g grated cheddar
- 2 tbsp salsa optional
- Fresh coriander optional
- Salt and black pepper to taste
Instructions
- 1 Heat olive oil in a large deep skillet over medium heat.
- 2
Add the onion and cook for 3 minutes until softened.- 3
Stir in the garlic and taco seasoning and cook for 1 minute.- 4
Add the rice chopped tomatoes black beans sweetcorn stock salsa salt and pepper.- 5
Stir well then bring to a gentle simmer.- 6
Cover and cook for 18 to 20 minutes until the rice is tender.- 7
Add a splash more stock if the rice needs extra liquid.- 8
Sprinkle the grated cheese over the top.- 9
Cover for 2 to 3 minutes until the cheese melts.- 10
Let the rice rest for 5 minutes then finish with coriander if using..NoteAdd leftover chicken, turkey mince, or extra vegetables if you have them. Serve with yogurt, avocado, or tortilla chips.
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