Prep Time: 20 mins
Cook Time: 50 mins
Servings: 4
Cajun Rice and Bean Enchiladas
Rate this recipe for points
11
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.
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.
