Inside Out Enchiladas

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


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