Spicy Bean Enchiladas With Mexican Rice And Salsa Recipe

Name: Spicy Bean Enchiladas With Mexican Rice And Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (13.5 oz) can red kidney beans, rinsed; 1 (13.5 oz) can black beans, rinsed; 1 (10 oz) can sweet corn, drained; 1 (7 oz) jar taco sauce; 12 None corn tortillas; 4 oz grated low-fat Cheddar cheese; None None Mexican Rice; 1 tbsp olive oil; 1 None small Spanish onion, finely chopped; 1 None small red pepper, seeded, finely chopped; 1 tsp Mexican chili powder; 7 oz basmati rice; 1 tbsp tomato paste; 2 cups vegetable stock; None None Salsa; 2 None medium ripe tomatoes, finely chopped; 2 None spring onions, thinly sliced; 2 tbsp chopped fresh cilantro; 1 tbsp lime juice

Servings: persons

1 (13.5 oz) can red kidney beans, rinsed
1 (13.5 oz) can black beans, rinsed
1 (10 oz) can sweet corn, drained
1 (7 oz) jar taco sauce
12 None corn tortillas
4 oz grated low-fat Cheddar cheese
None None Mexican Rice
1 tbsp olive oil
1 None small Spanish onion, finely chopped
1 None small red pepper, seeded, finely chopped
1 tsp Mexican chili powder
7 oz basmati rice
1 tbsp tomato paste
2 cups vegetable stock
None None Salsa
2 None medium ripe tomatoes, finely chopped
2 None spring onions, thinly sliced
2 tbsp chopped fresh cilantro
1 tbsp lime juice

1
Preheat oven to 375u00b0F. Lightly oil a 14x10 inch baking dish.
2
To make the enchiladas, coarsely mash beans in a medium bowl. Add corn and taco sauce. Toast 1 tortilla in a dry frying pan over medium heat for 10 seconds per side. Fill with 1/4 cup bean mixture and roll up to enclose. Place, seam-side down, in prepared dish. Repeat with remaining tortillas and filling. Sprinkle cheese over enchiladas and bake for 20 mins, or until cheese is melted and bubbling.
3
Meanwhile, to make the Mexican rice, heat oil in a large saucepan over medium heat. Cook onion and pepper, stirring, for 5 mins, or until soft. Add chili powder. Cook, stirring, for 30 seconds. Add rice and stir to coat in spice mixture. Add tomato paste and stock. Cover and bring to a boil. Reduce heat and simmer for 10 mins. Remove from heat and let stand for 5 mins (don't lift the lid). Fluff with a fork to separate grains.
4
To make the salsa, combine tomatoes, onions, cilantro and lime juice in a bowl. Top enchilada with salsa. Serve with Mexican rice.

727

kcal

Calories

Fat

125

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (13.5 oz) can red kidney beans, rinsed, 1 (13.5 oz) can black beans, rinsed, 1 (10 oz) can sweet corn, drained, 1 (7 oz) jar taco sauce, and more.

Yes, Spicy Bean Enchiladas With Mexican Rice And Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spicy Bean Enchiladas With Mexican Rice And Salsa

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