FreshMeal Planner

One-Pan Rice & Bean Enchilada Bake

with Pickled Jalapeño, Zesty Crema & Blue Corn Tortilla Chips

One-Pan Rice & Bean Enchilada Bake

A cozy baked rice and bean dinner layered with enchilada flavor, bright pickled jalapeño, zesty crema, and crunchy blue corn tortilla chips.

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Ingredients

For 2 servings

  • 1.5 ounce Blue Corn Tortilla Chips
  • ¼ ounce Cilantro
  • 1 unit Jalapeño
  • ½ cup Jasmine Rice
  • 13.4 ounce Kidney Beans
  • 1 unit Lime
  • ½ cup Mexican Cheese Blend
  • 10 ounce Mild Red Enchilada Sauce
  • 2 tablespoon Sour Cream
  • 1 unit Veggie Stock Concentrate

Additional Ingredients

  • Pepper
  • Salt
  • ¼ teaspoon Sugar
One-Pan Rice & Bean Enchilada Bake
PDF
DifficultyEasy
Prep Time5m
Total Time50m
Calories700
Protein19g
Carbs99g
Fat19g
Tags:
VeggieFiber SmartLow SugarEasy PrepEasy CleanupSpicy
⚠️Allergens:
🥛Milk

Swaps and substitutions

For a dairy-free version, swap the sour cream and cheese for plant-based alternatives; a cashew or soy crema works well. For a milder or pepper-free version, skip the jalapeño and use a mild salsa or a little extra lime for brightness.

What to serve with it

Serve with a crisp cabbage slaw or simple green salad to balance the rich, spicy flavors. Extra lime wedges and warm salsa make good finishing touches, and the tortilla chips add welcome crunch alongside the creamy elements.

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