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One-Pan Rice & Bean Enchilada Bake

One-Pan Rice & Bean Enchilada Bake

with Pickled Jalapeño, Zesty Crema & Blue Corn Tortilla Chips

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You can’t get much better than homemade enchiladas, but you can make them easier—without all that tortilla rolling! This weeknight wonder combines kidney beans, rice, and enchilada sauce in the oven for hands-free cooking. Once rice is tender and sauce is bubbly, it’s time for topping. A layer of Mexican cheese turns melty under a drizzle of lime crema—then there’s fresh cilantro, pickled jalapeño, and tortillas (in chip form!) sprinkled over top. That’s a ‘lada deliciousness for one pan.

Tags:Easy CleanupEasy PrepSpicyVeggie
Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

13.4 ounce

Kidney Beans

½ cup

Jasmine Rice

10 ounce

Old El Paso Mild Red Enchilada Sauce

1 unit

Veggie Stock Concentrate

1 unit

Jalapeño

1 unit

Lime

¼ ounce

Cilantro

2 tablespoon

Sour Cream

(ContainsMilk)

1.5 ounce

Blue Corn Tortilla Chips

½ cup

Mexican Cheese Blend

(ContainsMilk)

Not included in your delivery

Salt

Pepper

¼ teaspoon

Sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories700 kcal
Fat19 g
Saturated Fat8 g
Carbohydrate99 g
Sugar7 g
Dietary Fiber10 g
Protein19 g
Cholesterol35 mg
Sodium1470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Dish
Aluminum Foil
Zester
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Drain and rinse beans.

2

• Place rice, beans, Old El Paso Mild Red Enchilada Sauce, stock concentrate, and 1⁄3 cup water (2⁄3 cup for 4 servings) in an 8-by-8-inch baking dish (use a 9-by-13-inch dish for 4). Season with ¼ tsp salt (½ tsp for 4) and pepper. Stir to combine, then cover tightly with foil. • Bake on top rack until rice is tender, 35-40 minutes.

3

• Meanwhile, thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and halve lime; cut one half into wedges. Mince cilantro. • In a small bowl, combine jalapeño, juice from half the lime, ¼ tsp sugar, and a small pinch of salt; toss to coat. Microwave for 30 seconds; set aside to pickle, stirring occasionally, until ready to serve. • In a separate small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

4

• Carefully remove foil from baking dish. Fluff rice and beans with a fork. • Crumble tortilla chips and sprinkle Mexican cheese over rice and beans. Drizzle with zesty crema. Sprinkle with cilantro and as much pickled jalapeño (draining first) as you like. Serve with remaining lime wedges on the side.