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Rice & bean enchiladas

Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper

  • Prep: 10 mins
    Cook: 30 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 634
  • Carbohydrates 104
  • Saturated Fat 4
  • Sugar 13
  • Protein 31
  • Fat 13
  • Fibre 4
  • Salt 4.81

Nutrition per serving

  • Calories 634
  • Carbohydrates 104
  • Saturated Fat 4
  • Sugar 13
  • Protein 31
  • Fat 13
  • Fibre 4
  • Salt 4.81

Ingredients

  • 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

Tip

Making it different
Baked Bombay potato wraps for 2 Heat a 250g pouch microwave rice and a 300g pack Bombay potatoes separately, following pack instructions. Stir both together with a bunch of chopped spring onions. Use to fill 2 large flour tortillas, roll up and put into a baking dish. Dot 75g fat-free yogurt on top, then bake for 30 mins until golden. Serve sprinkled with a few more chopped spring onions, another 75g yogurt, and some mango chutney, if you like.

Method

  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.

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