Spicy rice and bean enchiladas recipe
This veggie enchilada recipe is spicy and delicious. The protein-packed wraps are filled with spiced beans, cheese, veg and rice then baked until crispy and served with avocado salsa.
See method- Serves 4
- 30mins to prepare and 30 - 35mins to cook
- 802 calories / serving
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 sticks celery, chopped
- 1 large carrot, peeled and chopped
- 2 garlic cloves, sliced
- 1 red chilli, seeded and finely chopped
- 125g basmati rice
- 2tsp chilli powder, mild or hot depending on your own taste
- 500g passata
- 1 vegetable stock cube
- 2 x 400g black eye beans, drained
- 31g fresh coriander
- 200g feta cheese
- 4 large white and wheat wraps
- 1 red onion, finely chopped
- 2 ripe avocados, stoned and chopped
- juice 1 lime
Each serving contains
- Energy
- 3365kJ 802.0kcal
- Fat
- 33g
- Saturates
- 11g
- Salt
- 3.7g
- Sugars
- 17g
of the Reference intake
Carbohydrate 101.8gProtein 29.7gFibre 18.4g
Method
- Heat oven to 200°C, 180°C fan, Gas Mark 6 and grease a large shallow ovenproof dish. Heat the oil in a large pan, add the onion, celery and carrot and fry for 5 minutes. Stir in the garlic and chilli then fry for 5 minutes more. Add the rice and chilli powder, stir over the heat then pour in the passata with a stock cube and 200ml water. Cover the pan and cook for 8-10 minutes until the rice is tender. Stir in the beans and half the coriander and feta.
- Meanwhile heat the tortillas according to the pack instructions. Once the bean mix is ready, roll up the mixture in the tortillas and arrange them in a large ovenproof dish, you can halve them if you like. Crumble over the remaining feta and bake for 30-35 minutes.
- Meanwhile mix the remaining coriander with the red onion, avocado and lime. Spoon the salsa on top of the tortillas and serve with a side salad.
- See more Mexican recipes
