Prep Time: 20 mins
Cook Time: 50 mins
Servings: 4
Cajun Rice and Bean Enchiladas
Rate this recipe for points
14
Spice up your dinner menu with these Cajun Rice and Bean Enchiladas. The tasty meatless meal option features a flavourful blend of rice, corn, beans and herbs wrapped up in delicious Dempster’s® Ancient Grains Large Tortillas. This versatile vegetarian dish is an easy and impressive option for potlucks as well.
Ingredients
- 6 Dempster’s® Ancient Grains Large Tortillas
- 1 Pkg (250 g) Ready prepared cooked rice
- 1 tbsp (15 mL) Cajun seasoning
- 1 bunch of green onions, chopped & divided
- 1 can (540 mL) of black beans, drained
- 1 can (395 mL) creamed corn
- 1 ½ cups (375 mL) salsa, divided
- ¾ cup (175 mL) sour cream, divided
- 1 cup (250 mL) grated Tex-Mex cheese
Directions
- Preheat oven to 375°F (190°C). MIX together rice, Cajun seasoning, half the green onions, black beans and creamed corn.
- Divide the mixture between the tortillas. Spread half the salsa in a 9x13" (3.5L) pan. Roll up the enchiladas and place them in the pan on top of the salsa. Place a dollop of sour cream on each enchilada and sprinkle with cheese.
- Bake for about 30 minutes or until golden and bubbly. Serve sprinkled with the remaining green onions and remaining sour cream and salsa on the side.
