Black Bean Tortilla Enchilada Rice Bake (2024)

4.91 from 10 ratings

This Black Bean Tortilla Enchilada Rice Bake takes dump and bake recipes to a whole other level. Rice, beans and veggies are cooked down in a mixture of spices, broth & enchilada sauce. Then, a layer of tortillas is added. And the whole thing is finished with a creamy corn salad. Baked until the tortillas are crispy and everything else is bubbling. Add all of your favorite toppings right before serving and you are in business. This is a quick and easy weeknight dinner you need to try!

Step One: Cook the Veggies

Heat some oil in an oven-safe stock pot over medium heat. Add bell peppers, onion, jalapeño & dry seasonings. Cook down for 3-5 minutes, or until the veggies are tender.

Add some crumbled soyrizo and cook for another 3 minutes. The soyrizo should start to brown and the veggies should be tender.

Step Two: Cook the Rice

Now that the base is ready, we can cook the rice.

Pour in a can of black beans beans, red enchilada sauce & broth and bring to a boil. Add dry rice, stir to combine, cover and turn the heat to low. Simmer for 15 minutes. You want the rice to be mostly cooked and some of the liquid to still be in the pot.

Step Three: Make the Corn Salad

Obviously we aren’t using cheese for this recipe, so to get that cheesy texture on top, we are going to make a corn salad.

Here is what you need:

• corn– I used thawed, frozen corn
• vegan cream cheese
• non-dairy yogurt
• cumin
• garlic powder
• salt
• limejuice

Add everything to a mixing bowl and stir until combined. Give it a taste and adjust the seasonings, salt & lime juice to your taste.

Step Four: Assemble & Bake

Once the rice is done cooking, remove the lid from the stock pot and stir. Cut some corn tortillas into quarters and gently press them into the top of the rice. Spoon the corn salad over the tortillas, being sure to add some in between the tortillas.

Place in the oven for 15 minutes. Turn the oven to broil and cook for another 2 minutes, or until the top gets nice and crispy.

Step Five: Serve

Pull the casserole out of the oven and spoon it onto plates. Be sure to have plenty of toppings ready to go. Some of my favorites are avocado, cilantro, green onion and hot sauce.

This is great served right away, but also makes delicious leftovers! I like to transfer the leftovers into individual containers and keep them in the fridge for easy on-the-go lunches.

Need more recipe inspo? Check these out:

• Simple Vegan Tortilla Soup
• Quick Vegan Mexican Tortilla Pizzas
• Black Bean Potato Vegan Enchiladas
• Vegan Mexican Salad Wraps with Creamy Avocado Dressing
• Roasted Poblano Vegan Enchiladas