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Enchilada Rice and Beans

Servings: 6 Prep time: 10 min Cooking time: 20 min


  • 1 Tbsp olive oil

  • 1 medium red onion, diced

  • 1 stalk celery, diced

  • 4 cloves garlic, minced

  • 1 bell pepper, diced

  • 1 1/2 cups cooked brown rice (we suggest using pre-cooked, frozen brown rice)

  • 2 cups cooked black or kidney beans, low sodium (or 2, 15-oz cans)

  • 15-oz can fire roasted diced tomatoes

  • 2 cups low sodium vegetable broth

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1 teaspoon dried oregano

  • 1 1/4 cups enchilada sauce (look for a brand with <300 mg sodium per serving)

  • 1/3 avocado to garnish each serving

  • cilantro for garnish (optional)


  1. Drain and rinse beans, if using canned beans. Set aside.

  2. Prepare veggies: dice onion, celery and bell pepper. Mince garlic.

  3. Set a medium-sized pot on medium heat. Add olive oil, veggies and garlic and sauté for 5 minutes.

  4. Add cooked rice and beans, tomatoes, vegetable broth, spices and enchilada sauce. Stir and reduce heat to medium-low. Cook for 10 minutes, giving it a stir to prevent sticking to the pot.

  5. Remove from heat and cover with a lid, letting it rest for 5 minutes to thicken up.

  6. Serve with 1/3 avocado. Add a sprinkle of cilantro, if desired.

  • This recipe can be served as a solo dish, or paired with your preferred lean protein.

  • Recipe adapted from The Simple Veganista

Enchilada Rice and Beans
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