Cheesy Bean & Rice Enchiladas
Say hello to these extra cheesy Gluten-Free Bean & Rice Enchiladas! These enchiladas are so delicious and super easy to throw together with store bought enchilada sauce, spanish rice and refried beans. I served them topped with the most amazing Avocado Pico de Gallo and plenty of cotija cheese!
Servings : 6
Prep Time: 20 minutes
Cook Time : 25 minutes
Ingredients
10 oz red enchilada sauce
6-8 large gluten-free tortillas, See Recipe Notes
10 oz refried pinto beans
6 oz gluten-free spanish rice, homemade OR store bought
2 cups pepper jack cheese, freshly shredded
1 cup sharp cheddar cheese, freshly shredded
crumbled cotija cheese, for topping
sour cream, optional, for serving
For the Avocado Pico De Gallo
2 ripe red tomato, seeded and diced
1 large avocado, diced
1/2 medium red or white onion, finely diced
1-2 jalapeños, diced
juice of one lime, freshly squeezed
1/4 teaspoon garlic powder
salt and pepper to taste
Directions
To Make the Avocado Pico De Gallo
Remove the seeds from the tomatoes and pat them dry before dicing them and adding them to a small bowl with the diced avocado, onions and jalapeños.
Add the lime juice and garlic powder then season to taste with salt and pepper. Stir everything together and place the bowl in the refrigerator until ready to use.
To Make the Enchiladas
Preheat the oven to 350°F, pour about 1/2 cup of the enchilada sauce into the bottom of 9x13 baking dish. Spread it into an even layer and set the dish aside.
Prepare the rice and bean fillings by placing them in separate bowls, assembly line style. Combine both cheeses together in one bowl.
Lay out the tortillas and begin adding the fillings one at a time. Start by spreading on a generous layer of the refried beans down the center of the tortilla, followed by a few spoonfuls of spanish rice and lastly a large handful of the shredded cheese, about 1/3 cup.
Carefully roll up the filled tortilla and place it seam side down into the prepared 9x13 baking dish. Repeat the same process with the remaining tortillas and fillings.
Once all the tortillas have been placed in the baking dish, pour over the rest of the enchilada sauce and top with the remaining shredded cheese.
Place the enchiladas into the oven and bake them for about 20 minutes until they are golden brown and the cheese is bubbling. For an extra crispy top, broil for 4-5 additional minutes at the end of baking.
Serve topped with crumbled cotija cheese, the avocado pico de gallo and sour cream if desired.
Notes
My favorite brands of gluten-free tortillas are Siete, Rudi’s and Maria & Ricardos.
