Spicy rice and bean enchiladas recipe

Spicy rice and bean enchiladas

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

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Method

  1. 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.
  2. 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.
  3. 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.

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