Black Bean and Rice Enchiladas with Homemade Enchilada Sauce

Black Bean and Rice Enchiladas and Homemade Enchilada Sauce
Do you know how easy it is to make enchilada sauce?  

It’s super easy.  It’s like you probably have all the ingredients on hand kind of easy.  Best part?  You can make it in a snap.    

If you make enchilada sauce you kind of need enchiladas to go with it, right?

This is an easy black bean and rice recipe that keeps in theme with most ingredients already on hand.  

These tasty and filling enchiladas make for a quick weeknight meal and will quickly become a family favorite!
Black Bean and Rice Enchiladas and Homemade Enchilada Sauce

Black Bean and Rice Enchiladas with Homemade Enchilada Sauce


For Enchilada Sauce:

  • 8 oz. can tomato sauce
  • 1 cup water
  • 3 tablespoons chili powder
  • 1 tablespoon tomato paste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 2 tablespoons all-purpose flour

For Enchiladas:

  • 2 cups cooked brown rice
  • 15.5 oz. can black beans rinsed and drained
  • 1 cup corn
  • 1/2 cup chunky salsa
  • 2 cups Mexican cheese
  • 1 1/2 cups enchilada sauce (recipe above)
  • 10 6″ flour tortillas


For Enchilada Sauce:

  1. In a small bowl stir together tomato sauce, water, chili powder, tomato paste, garlic powder, salt and cumin until blended and set aside.
  2. Heat vegetable oil over medium heat in a small saucepan. Stir in flour until flour dissolved. Gradually whisk in tomato mixture. Reduce heat to low and stir until sauce thickens, about 4-5 minutes. Remove from heat and set aside.

For Enchiladas:

  1. Preheat oven to 350 degrees. Lightly spray non stick cooking spray on a 9″x13″ casserole dish and set aside.
  2. In a large bowl combine rice, black beans, corn, salsa, 1/2 cup of enchilada sauce and 1 1/2 cups of cheese. Stir until combined.
  3. Divide mixture between each tortilla. Wrap each tortilla and place seam side down in casserole dish. Pour remaining enchilada sauce on top.
  4. Bake for 25 minutes. Sprinkle with remaining cheese and bake for an additional 5 minutes until cheese is melted and bubbly.


Makes 1 1/2 cups enchilada sauce


  • Serving Size: Serves 6

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Black Bean and Rice Enchiladas and Homemade Enchilada Sauce

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  1. These are wonderful, I adore them already! And this sauce!! I am not really a fan of canned enchilada sauce so I can’t wait to try a homemade version…I just quit using it a long time ago because I could never find one that I liked. Love this, Jennifer!

  2. I made these last night with a few changes. I only used 1 T chili powder and I added a small can of green chillis to the sauce. Quick and easy. Next time though I will use boil in bag rice to shorten the prep time. A keeper!

  3. Tried this recipe the other night and LOVED it! I’m pregnant and due in a couple of months. Before the baby comes, I would love to stock the freezer with some ready-to-heat meals for those overwhelming nights when we’re tempted to order pizza. Has anyone tried freezing this recipe who can share their experience? I’m not sure if it would freeze well and if it does, I’m not sure at what temp to heat it and for how long… any advice would be appreciated.

    1. Hi! I am so glad to hear you enjoyed this recipe. It is one of my favorites. I have not had the chance to freeze it, but you could. Make as directed then cover with foil and freeze. When ready to make this, keep covered with foil and bake in a 350 degree oven for about 30 minutes. Remove foil and cook until hot and bubbly for another 15 minutes. Enjoy and best of luck with the arrival of your baby! 🙂

  4. These were wonderful. I like spicy so I added a little chipolte pepper because I had some open in the refrigerator. Next time I might throw some red and orange sautéed pepper slices in too. My two sons loved them too. Thank-you for sharing the recipe with us. I am an expat living in Taichung so I like to be able to make my own Mexican food as it is hard to come by here.

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