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 a burrito or taco filling! Quick + easy, Instant Pot or stovetop methods.
To serve, optional
Instant Pot (6 or 8 quart):
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 the freezer for up to 2 – 3 months using a freezer-safe container.
Brown Rice with Instant Pot: If using 1 1/2 cups brown rice, add 2 1/4 cups of water. Cook on HIGH pressure for 20 minutes.
Quinoa with Instant Pot: If using 1 1/2 cups of quinoa, add 2 1/4 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.
Find it online: https://simple-veganista.com/enchilada-rice/