Veggie Rice and Bean Enchiladas

by Cherrypick
Star 4.4
    10m prep time
    40m total time
    Easy level
    11 ingredients

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
  • 1 Red Pepper, diced 1 x Sainsbury's Red Pepper
  • 1 Avocado, peeled, deseeded and smashed 1 x By Sainsbury’s Medium Ripe & Ready Avocado
  • 2 tbsp Jalapeños 1 x Sainsbury's Sliced Green Jalapeños 200g (90g*)
  • 400g Refried Black Beans 2 x Capsicana The Ultimate Refried Black Beans 200g
  • 8 Spring Onions, chopped 1 x Sainsbury's Spring Onions Bunch 100g
  • 4 Large Flour Tortillas 1 x Sainsbury's Plain Flour Tortillas x8 320g
  • 300g Sour Cream 1 x Sainsbury's Soured Cream 300ml
  • 2 Spicy Mexican Rice 2 x Ben's Original Spicy Mexican Microwave Rice 220g
  • 50g Cheese, grated 1 x Sainsbury's Grated Cheddar & Mozzarella Mix 250g
  • 200g Mild Salsa 1 x Sainsbury's Mild Salsa 200g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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