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Green enchiladas
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 622
  • Fat about 35g
  • Carbohydrates about 55g
  • Protein about 16g
This is needed
This is needed for 4 people
  • 80 g basmati rice
  • 0.5 tsp salt
  • 130 g black beans
  • 1.5 dl water
  • 240 g crème fraîche
  • 2 bunches coriander, roughly chopped
  • 1 lime, rinsed with hot water, dabbed dry, 2 tbsp of juice
  • 0.25 tsp salt
  • 80 g baby spinach
  • 1 avocado, sliced
  • 50 g preserved jalapeño peppers in slices, drained
  • 2 green pepper, thinly sliced
  • 50 g Cheddar, coarsely grated
  • 8 flour tortillas
  • One wide ovenproof dish (holding approx. 2 l)
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And that's how it's done
And that's how it's done
Rinse the rice in a sieve under running water until the water runs clear. Drain well. Place the water and rice in a pan, cover and bring to the boil, season with salt. Cook the rice for approx. 3 mins. Remove the pan from the heat and leave the rice for approx. 12 mins. until fully absorbed; do not lift the lid. Separate the rice with a fork, mix the beans in with the rice.
Puree the crème fraîche, coriander, lime juice and salt.
Arrange the spinach, avocado, pepper and jalapeños in the middle of the tortillas. Add the rice and half of the dressing, roll up and place in the dish. Mix the remainder of the dressing with the cheese, spread on top.
To bake
Approx. 15 mins. in the centre of an oven preheated to 200°C.