Enchiladas With Rice & Beans

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11 Ingredients

Number of servings

1 bunch coriander, sprigs removed
1 brown onion, finely chopped
3/4 cup light sour cream
400grams no added salt diced Italian tomatoes
1 lime, cut into wedges (to serve)
1/3 cup finely grated parmesan
2 Mexican style 3 bean mix, rinsed, drained
125grams super grains gluten free super duo rice
1tablespoons olive oil
1 cup grated tasty cheese
280grams free from gluten corn tortillas

Nutrition per serving

36% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Preheat oven to 180°C. Grease a large, shallow baking dish.

Step 2 of 3

Heat oil in a frying pan over medium heat. Add onion and cook for 5 minutes or until softened. Stir in beans, half the tomatoes and 1/2 cup water, increase heat to high and bring to the boil. Prepare rice as per packet instructions. Roughly chop half the coriander and stir into bean mixture with rice. Season.

Step 3 of 3

Warm tortillas as per packet instructions. Lay one on a board and top with 1/3 cup bean mixture. Roll up to enclose filling and place into dish. Repeat. Pour over remaining tomatoes and sprinkle over cheeses. Bake for 15-20 minutes or until cheese melts and is golden. Top with sour cream and remaining coriander, and serve with lime wedges.