One-Pot Creamy Enchilada Beans (Print)

Creamy white beans and rice simmered in enchilada sauce for an easy, flavorful Tex-Mex vegetarian meal.

# Ingredients:

→ Vegetables

01 - 1 medium yellow onion, diced
02 - 2 cloves garlic, minced
03 - 1 red bell pepper, diced
04 - 1 jalapeño, seeded and finely chopped (optional)

→ Pantry Staples

05 - 1 cup long-grain white rice, rinsed
06 - 2 cans (15 oz each) white beans, drained and rinsed
07 - 1 can (15 oz) diced tomatoes with green chilies
08 - 1 can (10 oz) mild green enchilada sauce
09 - 2 cups vegetable broth
10 - 1/2 cup frozen corn
11 - 1/2 cup sour cream
12 - 1 cup shredded Monterey Jack cheese, plus extra for garnish

→ Spices and Seasonings

13 - 1 tsp ground cumin
14 - 1 tsp chili powder
15 - 1/2 tsp smoked paprika
16 - 1/2 tsp salt
17 - 1/4 tsp black pepper

→ Optional Garnishes

18 - Chopped fresh cilantro
19 - Sliced green onions
20 - Lime wedges

# Instructions:

01 - In a large, deep skillet or Dutch oven, heat a splash of oil over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.
02 - Stir in the minced garlic and jalapeño (if using), and cook for 1 minute more until fragrant.
03 - Add the rinsed white rice, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well to coat the rice and spices.
04 - Pour in the diced tomatoes with their liquid, drained and rinsed white beans, frozen corn, enchilada sauce, and vegetable broth. Stir everything together to combine.
05 - Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for 18-20 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
06 - Remove the skillet from the heat. Stir in the sour cream and 1 cup of shredded Monterey Jack cheese until the mixture is creamy and well combined.
07 - Taste the dish and adjust salt and pepper as needed.
08 - Serve the creamy enchilada white beans and rice hot. Garnish with additional cheese, fresh cilantro, green onions, and lime wedges, if desired.

# Pro Tips:

01 -
  • Ready in just 40 minutes from start to finish
  • Uses mostly pantry staples you likely already have
  • One pot means minimal cleanup
  • Creamy and flavorful without being heavy
  • Vegetarian but easily customizable for meat eaters
02 -
  • Perfect for meal prep and tastes even better the next day
  • Excellent source of plant-based protein from the beans
  • Can be customized to suit your spice preference
  • Economical way to feed a family with mostly pantry ingredients
03 -
  • For the creamiest texture, make sure to remove the pot from heat completely before adding the sour cream and cheese. This prevents the dairy from curdling or becoming grainy.
  • If you're looking to add meat, brown 1/2 pound of ground turkey or chicken before the onions and peppers, then continue with the recipe as written.
  • The recipe doubles beautifully for larger families or meal prep, just make sure your pot is large enough to accommodate the increased volume.
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