Name: Spicy bean enchiladas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram can red kidney beans, rinsed; 400 gram can black beans, rinsed; 310 gram can corn kernels, drained; 200 gram jar taco sauce; 12 corn tortillas; 1 cup grated low-fat tasty cheese; 2 medium ripe tomatoes, finely chopped; 2 green onions, thinly sliced; 1/4 cup chopped coriander; 1 tablespoon lemon or lime juice; Mexican rice; 1 tablespoon olive oil; 1 small brown onion, finely chopped; 1 small red capsicum, finely chopped; 1 teaspoon mexican chilli powder; 1 cup basmati rice; 1 tablespoon tomato paste; 2 cup salt-reduced vegetable stock

Ingredients

400 gram can red kidney beans, rinsed

400 gram can black beans, rinsed

310 gram can corn kernels, drained

200 gram jar taco sauce

12 corn tortillas

1 cup grated low-fat tasty cheese

2 medium ripe tomatoes, finely chopped

2 green onions, thinly sliced

1/4 cup chopped coriander

1 tablespoon lemon or lime juice

Mexican rice

1 tablespoon olive oil

1 small brown onion, finely chopped

1 small red capsicum, finely chopped

1 teaspoon mexican chilli powder

1 cup basmati rice

1 tablespoon tomato paste

2 cup salt-reduced vegetable stock

Method

Spicy bean enchiladas

1.Make mexican rice as recipe directs. Preheat oven to 190°C (170°C fan-forced). Lightly oil a 35cm x 25cm (base measurement) ovenproof dish.

2.Place beans in a medium bowl. Using a potato masher or fork, mash coarsely. Add corn and taco sauce; mix well. Heat each tortilla in a dry frying pan over moderate heat for 10 seconds each side. As each is warmed, fill with 1/4 cup of bean mixture; roll up to enclose, Place, seam-side down, in prepared dish. Continue with remaining tortillas and filling.

3.Sprinkle cheese over enchiladas. Bake for 20 minutes or until cheese is melted and bubbling. Combine tomato, onion, coriander and juice in a bowl. Top enchilada with salsa. Serve with mexican rice.

Mexican rice

4.Heat oil in a large saucepan over moderate heat. Add onion and capsicum; cook and stir for 5 minutes or until soft. Add chilli powder; cook and stir for 30 seconds. Add rice; cook and stir for 1 minute or until coated with spice mixture.

5.Stir in tomato paste, then stock. Cover; bring to the boil. Reduce heat to very low. Cover with a tight-fitting lid; Simmer for 10 minutes. Remove from heat. Stand for 5 minutes (don’t lift lid). Fluff with a fork to separate grains.

Black beans, similar to kidney beans, are sold canned in specialty food shops, same delis and large fruit and vegetable markets. If unavailable, use red kidney beans.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Spicy bean enchiladas

Mexican rice

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