Yield: 4 servings
Say no to boring weeknight dinners with these easy-to-make Veggie Enchiladas loaded with spicy rice & flavoursome pinto beans. Perfect for the whole family and ready in 30 minutes!
Ingredients:
For the filling:
2 250g packs of Mexican rice (I used Uncle Ben’s)
1 400g can of pinto beans, drained
3 spring onions, chopped
A handful of fresh coriander, chopped
1 tsp of cajun spice
300g pot of tomato salsa (I used Gran Luchito Super Smoky Chipotle Salsa)
8 small corn tortilla wraps
120g medium cheddar, grated
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