Inside Out Enchiladas

open-faced enchilada with

This is what my kids named these the first time I made them. All the goodness you stuff into enchiladas --- beans, corn, bell pepper, spices and, of course, enchilada sauce, are sauteed together. Rice is stirred into the mixture and, at the end, cheese is melted on top. and spoonfuls are ladled onto tortillas. Frying the tortillas is optional, but highly recommended.

Inside Out Enchiladas

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Serves: 4 Total Time: 30 minutes


  • 1 cup uncooked white rice
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • 1 bell pepper, diced (I like using red or yellow peppers)
  • 1 cup canned corn kernels, drained and rinsed
  • 1 cup canned black beans, drained and rinsed
  • 3/4 cup of your favorite mild red enchilada sauce
  • 1/2 cup of your favorite mild green enchilada sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded Mexican blend cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Corn Tortillas or Flour Tortillas, warmed
  • Sour Cream
  • Sliced avocado
  • Lime Wedges



In a large saucepan of 1 1 /2 cups water, cook rice per package instructions; set aside.


Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell pepper, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.


Stir in rice, corn, black beans, enchilada sauces, chili powder, cumin and oregano until well combined and heated through, about 2-3 minutes; season with salt and pepper, to taste.


Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.


Ladle big spoonfuls of the mixture onto warm tortillas and garnish with extra cilantro. Serve with sour cream, fresh avocado and lime wedges.


NOTE:  You can either warm the tortillas, or fry them up in a little bit of olive oil.  I highly recommend frying, but it's completely up to you!


ANOTHER NOTE:  If you don't have enchilada sauce, you can substitute the same amount of fire roasted tomatoes or diced tomatoes.  


LAST NOTE:  Even though this is a vegetarian dish, adding ground meat would absolutely work.  For a family of 4 I recommend 1 pound of ground meat.  Add it after you have sauteed the onion, garlic and bell pepper for a few minutes.  


Inspired by Damn Delicious

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