Green enchiladas

Total time: 45m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 622 Kcal, 16g Protein, 55g Carbohydrates, 35g Fat


  • Rice
  • 1.5 dl water
  • 80 g basmati rice
  • 0.5 tsp salt
  • 130 g black beans
  • Dressing
  • 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
  • Tortillas
  • 50 g preserved jalapeño peppers in slices, drained
  • 2 green pepper, thinly sliced
  • 80 g baby spinach
  • 8 flour tortillas
  • 1 avocado, sliced
  • 50 g Cheddar, coarsely grated
  • Utensils
  • One wide ovenproof dish (holding approx. 2 l)

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  • Rice

    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.
  • Dressing

    Puree the crème fraîche, coriander, lime juice and salt.
  • Tortillas

    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.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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