Pinto Bean and Rice Enchilada Bake

This delicious and hearty enchilada bake is made with pinto beans, rice, and a flavorful enchilada sauce.
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Pinto Bean and Rice Enchilada Bake

Ingredients - Serves 6

Let's Get Started

  1. Preheat the oven to 375°F.
  2. In a large bowl, combine the cooked pinto beans, cooked rice, enchilada sauce, diced tomatoes, chopped green onions, chopped cilantro, salt, ground cumin, garlic powder, and smoked paprika. Mix well.
  3. Spread a thin layer of the bean and rice mixture on the bottom of a baking dish.
  4. Layer 6 corn tortillas on top of the mixture, overlapping them slightly.
  5. Spread another layer of the bean and rice mixture on top of the tortillas.
  6. Sprinkle half of the shredded cheddar cheese on top of the mixture.
  7. Repeat the layers with the remaining tortillas, bean and rice mixture, and shredded cheddar cheese.
  8. Cover the baking dish with foil and bake for 25 minutes.
  9. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  10. Garnish with additional chopped cilantro and serve hot.

Dietary Info

  • Dish Type: Main Course
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Calories: 400
  • Fat: 12g
  • Carbs: 60g
  • Protein: 15g
  • Sodium: 800mg
  • Sugar: 5g