Rice & bean enchiladas

Rice & bean enchiladas

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(11 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 2
Filling and great value for money, try these Mexican-inspired vegetarian wraps for a speedy and spicy supper

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal634
  • fat13g
  • saturates4g
  • carbs104g
  • sugars13g
  • fibre4g
  • protein31g
  • salt4.81g
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Ingredients

  • 250g pouch microwave rice
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

  • 1 tsp Cajun seasoning
  • bunch spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 2 large flour tortilla
  • 415g can refried beans
  • 200g tub tomato salsa
  • 150g pot fat-free yogurt
    yogurt

    Yogurt

    yog-ert

    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 25g cheese, grated

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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Comments (12)

davidsonl87's picture

Made these last week and the pica de gallo to go with - so easy (made my own rice instead of premade) Will be making again!

sammarlowuk's picture
5

We tried this for Meatless Monday and loved it. It's so easy using storecupboard ingredients. I draw the line at using microwave rice though, and just used steamed basmati. We used 4 regular size wholegrain tortillas and with a bit extra rice, there was easily enough to serve 4. If you want to make it homemade and have time on your hands, you could easily make your own salsa and a mexican spice combo. It went great with the pico de gallo salad. Some guacomole would have been good, too! This recipe is a keeper!

emzypops86's picture
5

This recipe was absolutely yummy!!! so quick and easy to prepare and not only was it tasty but also very filling. We made our own homemade salsa and cajun spice, otherwise it is a basic recipe that all the family can enjoy. It says serves 2people and we were very satisifed, although it can easily serve 4 adults if accompanied with extras :) definately worth a try!

rachelsuzv's picture
5

This was really delicious, as well as being very quick and easy to make.

thommich's picture
3

Sorry, but not very nice at all. Very bland. It was missing something :-(

Frantic Flapjack's picture
5

This was surprisingly very good considering it's made almost completely from storecupboard ingredients. Very good recipe for students starting university around this time.

mcfarde's picture
5

this is easy and very tasty - become my fall back storecupboard meal - better than a ready meal any day! If I have it I add fresh chilli on top after baking

therookiechef's picture

Made with 'guardian perfect salsa', delicious and super easy.

bethocallaghan's picture
5

Very nice - even if the wraps fell apart when I took them out the dish.

natalierachel's picture
5

Very easy and tasty. Great with some guacamole.

mikethegoth's picture

You call this a recipe? Throwing together a few pre-prepared things… Might as well just buy a ready meal!

loorien's picture
5

Very tasty dish and so easy to make! It was even better when we had the leftover the next day.

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