Veggie Rice and Bean Enchiladas
Try these Mexican-inspired vegetarian wraps for a speedy and spicy supper. This quick and versatile recipe is the perfect way to feed the family in a hurry.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the rice following the pack instructions, then stir in most of the spring onions and all of the diced red pepper.
Step 2
Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top generously with the rice. Spread the salsa onto the base of a baking dish. Roll up the wraps, arrange on top of the salsa.
Step 3
Dot over half the sour cream and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the sour cream on the side. Adding extra smashed avocado and jalapeños is also a good idea.
- Ingredients
- Based on 4 servings
-
2 Spicy Mexican Rice 2x Ben's Original Spicy Mexican Microwave Rice 220g -
1 Red Pepper, diced 1x Sainsbury's Red Pepper -
1 Avocado, peeled, deseeded and smashed 1x By Sainsbury’s Medium Ripe & Ready Avocado -
2 tbsp Jalapeños 1x Sainsbury's Sliced Green Jalapeños 200g (90g*) -
200g Mild Salsa 1x Sainsbury's Mild Salsa 200g -
400g Refried Black Beans 2x Capsicana The Ultimate Refried Black Beans 200g -
300g Sour Cream 1x Sainsbury's Soured Cream 300ml -
8 Spring Onions, chopped 1x Sainsbury's Spring Onions Bunch 100g -
4 Large Flour Tortillas 1x Sainsbury's Plain Flour Tortillas x8 320g -
50g Cheese, grated 1x Sainsbury's Grated Cheddar & Mozzarella Mix 250g -
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g