The family will love these easy-to-eat wraps, filled with a spicy vegetarian mix.
Preheat an oven to 180 degrees Celsius. Grease a large casserole dish with a little olive oil.
Place a large frypan over a medium heat and add a tablespoon of olive oil. Add in the red onion and garlic and sauté until translucent.
Add to the pan the coriander, cumin, paprika, oregano, salt and pepper and cook for 30 seconds to a minute until the spices become fragrant. Be careful not to burn.
Add in the hot sauce, diced tomatoes, rice and kidney beans. Bring the mixture to the boil and reduce to a simmer. Gently simmer the mixture for 10 minutes, making sure you stir often so the rice doesn’t burn. Remove from the heat and let the mixture cool.
Meanwhile in a small bowl add the diced tomatoes, capsicum, spring onions, olive oil, Cholula Original Hot Sauce, lime juice and salt and pepper. Gently stir the ingredients together and set aside in the fridge.
To assemble the enchiladas place 2-3 tablespoons of the cooled rice and bean mixture along the center of a tortilla. Gently roll the tortilla up and place seam side down into the greased casserole dish. Repeat with the remaining tortillas and rice and bean filling.
Top the enchiladas with grated cheese and place into the oven for 15 – 20 minutes or until the cheese is melted and golden brown.
Place the baked enchiladas onto a serving plate and top with a dollop of sour cream and the Spicy Tomato Salsa.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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