▷ Spicy Rice & Bean Enchiladas!
by Tupac Bruch
▷ Mexican Food: Rice & Bean Enchiladas
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper.
▷ Rice & Bean Enchiladas | The Brand Decò
By The Brand Decò
Recipe Category: Enchiladas
Recipe Cuisine: Mexican
There is just nothing that I can’t love about those little black beans. Not only are they packed with lots of fiber, but they’re also a good source of protein. They’re perfect for my tex-mex food-loving self. Especially when they’re mixed with brown rice, soy chorizo, salsa, cheese… (still going here)… then rolled up inside a tortilla and topped with my homemade red enchilada sauce and then sprinkled with more cheese.
- 250g pouch microwave rice
- 1 tsp Cajun seasoning
- Bunch spring onions, chopped
- 2 large flour tortillas
- 415g can refried beans
- 200g tub tomato salsa
- 150g pot fat-free yogurt
- 25g cheese, grated
1. Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
2. Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.
Prep time :
Yield: Serves 2
Fat: 13 g
Fat: 13 g
Average Rating: 5.0Mexican, rice, bean, enchilada, tortilla, onion