Rice & Bean Enchiladas Recipe
Introduction
These rice and bean enchiladas make for a quick, flavorful meal that’s perfect for busy weeknights. Packed with Cajun-seasoned rice, refried beans, and topped with cheese and yogurt, they bake to golden, bubbling perfection.
Ingredients
- 250g pouch microwave rice
- 1 tsp Cajun seasoning
- Bunch spring onions, chopped
- 2 large flour tortillas
- 415g can refried beans
- 200g tub tomato salsa
- 150g pot fat-free yogurt
- 25g cheese, grated
Instructions
- Step 1: Heat the rice according to the pouch instructions. Once cooked, stir in the Cajun seasoning and most of the chopped spring onions.
- Step 2: Preheat the oven to 200°C (180°C fan)/gas mark 6. Spread the refried beans evenly over each tortilla, then top with the seasoned rice.
- Step 3: Spread half the tomato salsa on the base of a baking dish. Roll up the filled tortillas and place them seam-side down on top of the salsa in the dish.
- Step 4: Dot half the fat-free yogurt across the enchiladas, then sprinkle with the grated cheese.
- Step 5: Bake in the preheated oven for 30 minutes, until the cheese is golden and the mixture is bubbling.
- Step 6: Remove from the oven and sprinkle with the remaining spring onions. Serve with the remaining yogurt and salsa on the side.
Tips & Variations
- Try this dish with baked Bombay potato wraps by substituting Bombay potatoes mixed with rice for the filling, and dotting extra yogurt and mango chutney on top before baking for a flavorful twist.
Storage
Store leftover enchiladas in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 180°C (160°C fan) until warmed through to retain crispness, or microwave if short on time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of microwave rice?
Yes, you can use cooked brown rice, but adjust the seasoning and moisture as brown rice is firmer and less soft than microwave rice.
Can I make this recipe vegan?
Absolutely. Use vegan cheese and a dairy-free yogurt to keep this dish plant-based without losing creaminess.
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Rice & Bean Enchiladas Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
These flavorful rice and bean enchiladas are a quick and satisfying meal perfect for a weeknight dinner. Featuring microwave rice seasoned with Cajun spices, creamy refried beans, zesty tomato salsa, and melty cheese, all wrapped in soft flour tortillas and baked until golden and bubbling. Served with fat-free yogurt and fresh spring onions for a refreshing finish.
Ingredients
Main Ingredients
- 250g pouch microwave rice
- 1 tsp Cajun seasoning
- Bunch spring onions, chopped
- 2 large flour tortillas
- 415g can refried beans
- 200g tub tomato salsa
- 150g pot fat-free yogurt
- 25g cheese, grated
Instructions
- Prepare the rice: Heat the microwave rice according to the package instructions. Once warmed, stir in the Cajun seasoning and most of the chopped spring onions to infuse the rice with flavor.
- Preheat the oven: Set your oven to 200°C (180°C fan)/gas mark 6 to get it ready for baking the enchiladas.
- Assemble the enchiladas: Spread the refried beans evenly over each flour tortilla. Then layer the seasoned rice on top of the beans. Spread half of the tomato salsa over the base of a baking dish to form a flavorful layer.
- Roll and arrange: Carefully roll up each tortilla with the fillings inside and place them seam-side down on top of the salsa in the baking dish.
- Add toppings: Dot half of the fat-free yogurt over the rolled enchiladas and sprinkle the grated cheese evenly on top.
- Bake: Place the dish in the preheated oven and bake for 30 minutes or until the enchiladas are golden and bubbling.
- Serve: Once baked, sprinkle the remaining spring onions over the top. Serve the enchiladas with the rest of the yogurt and salsa on the side for optional dipping and extra flavor.
Notes
- You can customize this recipe by substituting the Cajun seasoning with your favorite spice blend.
- For a variation, try the baked Bombay potato wraps as suggested: mixing rice with Bombay potatoes, then baking with yogurt and toppings.
- Using fat-free yogurt keeps the dish lighter without sacrificing creaminess.
- Feel free to add extra veggies or proteins like corn or grilled chicken to boost the meal.
- Make sure to roll the tortillas tightly to prevent filling from spilling during baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Keywords: rice and bean enchiladas, quick enchiladas, baked enchiladas, Mexican dinner, Cajun rice, refried beans, easy dinner recipe
