Spicy Bean Enchiladas With Mexican Rice And Salsa

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!