Rice & bean enchiladas :
Ingredients
- 250g pouch microwave rice
- 1 tsp Cajun seasoning
- bunch spring onions, chopped
- 2 large flour tortillas
- 415g can refried beans
- 200g tub tomato salsa
- 150g pot fat-free yogurt
- 25g cheese, grated
Method
- Heat the rice following the pack instructions, then stir in the Cajun seasoning and most of the spring onions.
- Heat oven to 200C/180C fan/gas 6. Spread the tortillas with the refried beans, then top with rice. Spread half the salsa on the base of a baking dish. Roll up the wraps, arrange on top of the salsa, dot over half the yogurt and sprinkle over the cheese. Cook for 30 mins until golden and bubbling. Serve sprinkled with the rest of the spring onions, with the remaining yogurt and salsa on the side.