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Texas Black Bean Enchiladas


  • Preheat the oven to 350 degrees.
  • Spray a 13×9 baking dish with cooking spray and spread ½ cup of salsa in the bottom.
  • Lay your tortillas out on a clean work surface.
  • In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas.
  • Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit.
  • Pour the remaining 1 cup of Jardines Texasalsa evenly over the tops of the rolled tortillas in the baking dish.
  • Sprinkle cheese over the top.
  • Bake for 18-20 minutes, until the cheese is melted.
  • Serve with hot sauce and sour cream, if desired.


12 6-inch flour tortillas
2 cups cooked brown rice
1 15 oz. can black beans, rinsed and drained
1 16 oz. bag frozen bell pepper strips, cooked
1 packet taco seasoning
2 1/4 cups Jardines Texasalsa salsa
1 1/2 cups shredded Mexican blend cheese

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