This Cheesy Enchilada Rice and Beans Casserole is a quick, delicious, and meatless meal that will satisfy the whole family! With just 6 simple ingredients and minimal prep, it’s the perfect weeknight dinner. Imagine fluffy rice, creamy beans, and gooey melted cheese, all smothered in savory enchilada sauce. It’s an easy recipe that’s bursting with flavor and will have everyone asking for seconds!
Oriana’s Thoughts On The Recipe
I have a little confession to make: even though I’m Latina, I had never tried an enchilada before, let alone cooked with enchilada sauce! So when I whipped up this Cheesy Enchilada Rice and Beans Casserole for the first time, I wasn’t quite sure what to expect. But oh my goodness—it totally surprised me in the best way. It’s not fancy, but it’s cozy, comforting, and packed with flavor. Honestly, I almost (and I do mean almost) ate the whole thing myself. It’s one of those simple dishes that just hits the spot every single time. If you’re craving something delicious without spending hours in the kitchen, this one’s for you! Plus, it is a great way to use leftover rice.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Red Enchilada Sauce: This rich, flavorful sauce gives the casserole its signature taste and a little bit of spice. It’s the base for that delicious enchilada-inspired flavor and provides the perfect amount of moisture to bring everything together.
- Canned Black Beans: These beans add heartiness and protein to the dish, making it more filling. Black beans also give a nice contrast in texture to the soft rice and melted cheese.
- White Rice: The rice acts as the bulk of the casserole, providing a mild base that soaks up the flavor from the enchilada sauce. It helps balance out the richness of the cheese and beans.
- Cheddar Cheese: Cheddar cheese brings sharpness and creaminess to the casserole. Its melty goodness is what makes the top of the dish golden and irresistible.
- Monterey Jack Cheese with Jalapenos: This cheese adds a nice creamy texture, but the jalapenos bring just the right amount of heat. It complements the enchilada sauce and gives the casserole an extra kick.
- Whole Kernel Corn: The sweet, juicy corn kernels add pops of flavor and a touch of sweetness that balances out the spice from the jalapenos and enchilada sauce.
- Cilantro (optional): Fresh cilantro is a great optional garnish to brighten up the dish and add a refreshing contrast to the rich flavors. If you like cilantro, it adds a burst of color and flavor.
Food Allergy Swaps
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy: To make this dish dairy-free, you can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
- Wheat/Gluten: If you’re gluten-free, use a gluten-free rice or a certified gluten-free enchilada sauce.
- Soy: Use non-soy-based cheese if you need to avoid soy, or make sure to check the labels of any vegan cheeses you buy.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Preheat the Oven
Preheat your oven to 350°F so it’s ready to bake the casserole.
- Mix the Ingredients
Combine the enchilada sauce, beans, cooked rice, 1/2 cup of cheddar, 1/2 cup of Monterey Jack, and 1/2 cup of corn in a large bowl. Mix well. Place the mixture in an 8 or 9-inch (about 1.5 quarts). Sprinkle with the rest of the cheese and corn.
- Bake
Bake for 30-35 minutes, or until the cheese is melted and bubbly. Enjoy!
Extra Recipe Tips For Success
- Rice – You can use leftover rice or store-bought, frozen, or microwave rice of your preference. I often use Trader Joe’s frozen rice.
- For an extra cheesy casserole, sprinkle more shredded cheese on top during the last 10 minutes of baking.
- Let the casserole sit for about 5 minutes after removing it from the oven to firm up and make serving easier.
Potential Recipe Challenges & Pro Tips
- The Cheese Can Burn on Top: Cheese is delicious, but it can burn quickly if exposed for too long. Pro Tip: Keep an eye on the casserole in the final few minutes of baking. If the cheese starts to brown too quickly, cover it loosely with foil and bake for a few more minutes.
- The Casserole Might Be Too Watery: If there’s too much liquid from the enchilada sauce or canned beans, the casserole can become watery. Pro Tip: Make sure to drain and rinse the beans before adding them to the casserole to reduce excess moisture. You can also reduce the amount of sauce if you prefer a thicker casserole.
Variations & Additions
- Add cooked chicken or ground beef for a heartier, non-vegetarian option.
- Throw in some diced bell peppers or sautéed onions for extra flavor and texture.
- Spice it up with sliced jalapenos or chili flakes for an extra kick.
Serving Suggestions
Serve this casserole with a side of simple guacamole, sour cream, or even a fresh salad to balance out the richness of the dish. It also pairs wonderfully with crispy tortilla chips.
Storage and Freezing Instructions
Storage: Leftover casserole can be stored in an airtight container in the fridge for up to 4 days.
Freezing: You can freeze the casserole for up to 3 months. Just make sure to let it cool completely before wrapping it tightly in plastic wrap and foil. To reheat, bake from frozen at 350°F for about 45 minutes or until fully heated through.
Frequently Asked Questions
Try These Egg-Free Vegetarian Recipes Next!
Recipe Card
Cheesy Enchilada Rice and Bean Casserole
Equipment
Ingredients
- 1 cup (240 ml) red enchilada sauce (store-bough or homemade)
- 1 (15 oz) can black beans, drained
- 2 cups cooked rice, (see notes)
- 1 cup cheddar cheese, grated
- 1 cup Monterey Jack cheese with jalapenos, grated
- 3/4 cup whole kernel corn, (frozen or canned – if using canned make sure to drain)
- Cilantro for garnish (optional)
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Preheat the oven to 350º F (180º C).
- Combine the enchilada sauce, beans, cooked rice, 1/2 cup of cheddar, 1/2 cup Monterrey Jack and 1/2 cup of corn in a large bowl. Mix well. Place the mixture in an 8 or 9-inch (about 1.5 quarts). Sprinkle with the rest of the cheese and corn.
- Bake for 30-35 minutes or until the cheese is melted and bubbling. Remove from the oven and serve.
- This recipe is naturally egg, nut, peanut, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy: To make this dish dairy-free, you can use dairy-free cheese alternatives such as those made from coconut or soy. For the cheese, look for a dairy-free shredded cheese that melts well, such as Violife Cheddar Shreds.
- Wheat/Gluten: If you’re gluten-free, use a gluten-free rice or a certified gluten-free enchilada sauce.
- Soy: Use non-soy-based cheese if you need to avoid soy, or make sure to check the labels of any vegan cheeses you buy.
- The Cheese Can Burn on Top: Cheese is delicious, but it can burn quickly if exposed for too long. Pro Tip: Keep an eye on the casserole in the final few minutes of baking. If the cheese starts to brown too quickly, cover it loosely with foil and bake for a few more minutes.
- The Casserole Might Be Too Watery: If there’s too much liquid from the enchilada sauce or canned beans, the casserole can become watery. Pro Tip: Make sure to drain and rinse the beans before adding them to the casserole to reduce excess moisture. You can also reduce the amount of sauce if you prefer a thicker casserole.
- Rice – You can use leftover rice or store-bought, frozen, or microwave rice of your preference. I often use Trader Joe’s frozen rice.
- For an extra cheesy casserole, sprinkle more shredded cheese on top during the last 10 minutes of baking.
- Let the casserole sit for about 5 minutes after removing it from the oven to firm up and make serving easier.
- Add cooked chicken or ground beef for a heartier, non-vegetarian option.
- Throw in some diced bell peppers or sautéed onions for extra flavor and texture.
- Spice it up with sliced jalapenos or chili flakes for an extra kick.
I appreciate your feedback, and it helps others, too!
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I used leftover Mexican rice for this recipe and it was really yummy!
Hello C_gracenote_arendt! That sounds like a delicious twist! Leftover Mexican rice must’ve added an extra layer of flavor—love when we can repurpose leftovers into something new and tasty. So happy you enjoyed it! 🌮💛
Great Recipe! Delicious and easy to make. I added a small can of green chiles to mine. Thanks for sharing!
Hello David! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
I haven’t made this yet, but I was wondering if I could add cooked ground beef to it?
Hello Holly! Yes, absolutely =)
What is the serving size for the nutritional info?
Excellent recipe. My son and husband loved it. Thanks for posting such a great recipe. I will be making again.
Hello Michelle – So glad everyone enjoyed it!! Thanks so much for trying my recipe and for taking the time to come back and let me know!
I made it with two cups of uncooked rice but then i added a little bit more of everything…turned out very delicious. It was quick and very easy to make! Thank you so much! I always on a lookout for quick and easy weekday dinner recipes and this was one of the best!!! My husband and kids loved it
Hello Eva! So glad everyone enjoyed it!! I’m glad you found it easy to make. Thank you so much for taking the time to come back and let me know!
Is it 2 cups rice cooked, or do I measure 2 cups uncooked then cook it?
Thank you
Hello Liz! It’s 2 cups of cooked rice. Be sure to shout out if you have any other question!
Cant get directions
Sorry about that T! It fixed now: https://mommyshomecooking.com/cheesy-enchilada-rice-and-beans-casserole/ .Thanks for your interest in my recipe.
I cannot get access to the instructions for this recipe!!!
Hello Karen! Sorry about that… it’s working now. Thanks for stopping by =)
This looks cheesy and warm and delicious! Yum 🙂 Pinned!
Me encanto la receta. Es deliciosa y facil de preparar. Es una buena idea para cambiar y variar el menu diario. Gracias por compartir la receta, me la llevo!