Rice And Bean Enchiladas

Rice And Bean Enchiladas

There was a time when I used to refer frequently to the BBC Good Food website. Gradually I shifted towards Waitrose as my go-to website for recipes. But every now and then a google search sends me back in the direction of the good old Beeb.

I searched for Tex-Mex recipes because I was visiting a special friend of ours who I met many years ago over in Texas. My main memory of that state was the food, and cowboy hats. She had lost a lot of weight due to illness and I felt the need to make a substantial lunch for us. This recipe ticked all the boxes as having just a few ingredients and being easy to prepare (exactly what a lunch recipe should be). Robert is not so keen on this dish, but my nephew Wills scoffs it down.

I believe this is the first time I have ever used refried beans. I use all sorts of pulses regularly including black beans. I had a shock when I opened the tin of refried beans – they looked all together terrible. However, the final result was very tasty, and I was glad to see my dear friend tucking into these vegetarian enchiladas heartily.


  • 250g pouch microwave rice (I used a flavoured rice to add extra oomph to the dish)
  • 1 tsp Cajun seasoning
  • bunch spring onions, chopped
  • 2 large flour tortillas (I used 3 tortillas)
  • 415g can refried beans
  • 200g tub tomato salsa
  • 150g pot fat-free yogurt
  • 25g cheese, grated


Heat the rice following the pack instructions (packet rice – I never thought I would!) Then stir in the Cajun seasoning and most of the spring onions into the rice.

Preheat oven to 200°C/180°C fan/gas 6.

Spread half the salsa on the base of a baking dish. Spread the tortillas with the refried beans, then top with spicy rice. Roll up the wraps and arrange on top of the salsa. I found it easy to fill three wraps with the rice and bean mixture and they fitted perfectly into a dish. Dot over half the yogurt and sprinkle over the cheese. Cook the enchiladas for thirty minutes until the cheese is golden and bubbling.

Serve sprinkled with the rest of the spring onions. Accompany with the remaining yogurt and salsa on the side.

Rice & bean enchiladas

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