Enchilada Rice is a delicious Mexican inspired recipe featuring veggies, black beans, rice, and enchilada sauce that can be used as a meal bowl, or as a burrito or taco filling! Quick + easy, Instant Pot or stovetop methods.
To serve, optional
Serve in individual bowls with any of the optional garnishes. Also, use it as a burrito or taco filling with shredded lettuce!
Store: Leftovers can be kept in the refrigerator for up to 5 days in a covered container. For longer storage, store in freezer for up to 2 – 3 months using freezer safe container.
Brown Rice with Instant Pot: If using 1 1/2 cups brown rice, add 2 1/2 cups of water. Cook on HIGH pressure for 22 minutes.
Quinoa with Instant Pot: If using 1 1/2 cups of quinoa, add 2 1/2 cups of water. Cook on HIGH pressure for 3 minutes.
Add more texture and more protein. Adding an 8 oz block of crumbled tempeh along with the beans is a great way to change it up.
Add more spices. As is, the spice level is pretty kid friendly, but feel free to add more.
Speed up the recipe. Make this recipe move along quicker by skipping the saute in both cooking methods. It’ll still be delicious!
Recommended Equipment: This is the Instant Pot (affiliate link) I used for the recipe.