Cheesy Vegetarian Enchilada Rice Bake

This hearty, comforting dish is a cheesy twist on classic enchiladas—without the fuss of rolling tortillas. It’s packed with veggies, beans, and rice, all baked in rich enchilada sauce and gooey cheese.

Origin Cheesy Vegetarian Enchilada Rice Bake

Born from Tex-Mex cuisine, enchiladas have long been a favorite for their bold flavors and saucy goodness. This rice bake version simplifies the process by turning it into a one-dish meal—combining rice, beans, corn, peppers, and plenty of cheese for a cozy, oven-baked dinner.

What I Love About This Recipe

This recipe is like a warm hug in a bowl. It’s ridiculously easy to throw together, especially with leftover rice, and it’s always a hit with both kids and adults. The enchilada sauce gives it a smoky, tangy depth, while the melty cheese makes every bite irresistible. Best of all, it’s meatless yet super satisfying.

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Cheesy Vegetarian Enchilada Rice Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 2 cups cooked rice (white or brown)

• 1½ cups canned black beans (rinsed and drained)

• 1 cup canned corn kernels (drained)

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 small onion, chopped

• 2 cups enchilada sauce (store-bought or homemade)

• 2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

• 1 tablespoon olive oil

• ½ teaspoon cumin

• ½ teaspoon smoked paprika

• Salt and pepper to taste

• Fresh cilantro, for garnish

• Sour cream or avocado (optional for serving)

Directions

• Preheat oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat. Sauté onion and bell peppers until slightly softened, about 5 minutes.
• In a large bowl, combine cooked rice, beans, corn, sautéed vegetables, cumin, paprika, and 1 cup enchilada sauce. Mix well.
• Spread half of the rice mixture into a greased baking dish. Pour ½ cup enchilada sauce over it, and sprinkle 1 cup of cheese.
• Add the remaining rice mixture, top with the rest of the enchilada sauce and cheese.
• Bake for 20–25 minutes until bubbly and the cheese is golden.
• Garnish with fresh cilantro. Serve with sour cream or avocado slices if desired.

Notes

• Feel free to add diced zucchini or spinach for more greens.
• You can make it spicy with jalapeños or hot sauce.
• Works great for meal prep—just portion and store in containers.