One-Pan Rice and Bean Enchilada Bake with Creamy Lime Crema

Who says enchiladas have to be fussy? This one-pan version delivers all the flavor without the tedious rolling. Kidney beans, jasmine rice and mild red enchilada sauce bake together until tender and bubbly, then get a generous layer of melty Mexican cheese.

A drizzle of tangy lime crema, fresh cilantro, pickled jalapeño and crunchy blue corn tortilla chips finish the dish. It’s a complete, satisfying meal that comes together in one pan-perfect for busy weeknights.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Kidney BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue Corn Tortilla ChipsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Mild Red Enchilada SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F (200°C). In a small bowl, stir together sour cream, juice of half the lime and a pinch of salt to make the crema. Set aside.
2. In an 8×8-inch baking dish or oven-safe skillet, combine the jasmine rice, kidney beans (rinsed and drained), enchilada sauce, veggie stock concentrate, sugar, 1/2 teaspoon salt and 1 1/2 cups water. Stir to combine.
3. Cover tightly with foil or a lid and bake for 35-40 minutes, until rice is tender and most liquid is absorbed.
4. Remove from oven. Sprinkle the Mexican cheese blend evenly over the top. Return to oven, uncovered and bake for 5 more minutes, until cheese is melted and bubbly.
5. Meanwhile, thinly slice the jalapeño (remove seeds for less heat). Roughly chop the cilantro.
6. Let the bake cool for 5 minutes. Drizzle with the lime crema, then top with cilantro, pickled jalapeño slices and crushed blue corn tortilla chips. Serve with lime wedges.

Recipe Tips

FAQ

Can I use brown rice instead of jasmine rice?

Brown rice requires a longer cooking time and more liquid, so it’s not a direct substitute. Stick with jasmine rice for best results.

What can I use instead of sour cream for the crema?

Plain Greek yogurt works well as a substitute for sour cream.

Can I make this dish ahead of time?

Yes! Assemble the dish (without the cheese and toppings) and refrigerate. When ready to bake, add about 10 minutes to the covered baking time, then proceed with cheese and toppings.