Rice and Bean Enchiladas is a modern British recipe (based on a Mexican original) for a classic vegetarian dish of flour tortillas with a refried bean and rice filling that are baked in enchilada sauce with a yoghurt and cheese topping and served with salsa. The full recipe is presented here and I hope you enjoy this classic British version of: Rice and Bean Enchiladas.
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This is a classic Mexican-style vegetarian enchilada wrap with a filling of rice and refried beans served topped with a tomato-based enchilada sauce and a cheese and yoghurt blend.
Ingredients:
250g pouch microwave rice
1 tsp Cajun seasoning
bunch of spring onions, chopped
2 large flour tortillas
400g refried beans
1/2 batch of enchilada sauce
150g Greek-style yogurt
25g cheese, grated pico de gallo (Mexican tomato salsa), to accompany
Method:
Cook the rice in your microwave according to the packet instructions. Turn into a bowl and mix in the Cajun seasoning and most of the spring onions.
Pre-heat your oven to 200°C (180°C fan/gas mark 6). Spread the tortillas with the refried beans, then top with rice. Spread half the enchilada sauce on the base of a baking dish. Roll up the wraps, arrange on top of the enchilada sauce. Spread the remaining enchilada sauce over the top, dot over half the yogurt and sprinkle over the cheese.
Transfer to the centre of your pre-heated oven and cook for 30 mins until golden and bubbling. Serve sprinkled with the remainder of the spring onions. Serve accompanied by the remaining yogurt and the salsa.
