Enchilada Rice Casserole
500kcal
Ingredients
- 1 tablespoon olive oil
- 100 g halloumi grated
- 1 white onion diced
- 1 red bell pepper diced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- ½ cup frozen sweetcorn
- 400 g tinned black beans drained and rinsed
- 300 g enchilada sauce
- 2 cups cooked rice
- 50 g red leicester cheese grated
- 50 g shredded mozzarella cheese
- Garnishes: sour cream avocado, diced cilantro, jalapenos
Method
- Heat the olive oil in a pan and add the grated halloumi. Saute for 2-3 minutes until the halloumi starts to brown.1 tbsp olive oil, 100 g halloumi
- Add the diced onion and red pepper and cook for another 2-3 minutes, stirring often.1 white onion, 1 red bell pepper
- Add the seasonings and stir them into the vegetables.1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp garlic powder, 0.5 tsp onion powder, 0.5 tsp cayenne pepper
- Add the sweetcorn, black beans, and enchilada sauce. Simmer for 5 minutes.½ cup frozen sweetcorn, 400 g tinned black beans, 300 g enchilada sauce
- Stir through the cooked rice until everything is well combined.2 cups cooked rice
- Scatter over the grated cheese on the top of the enchilada rice, then grill for 5 minutes or until the cheese is melted and bubbly.50 g red leicester cheese, 50 g shredded mozzarella cheese
- Finish with your garnishes and serve immediately.Garnishes: sour cream
Nutrition
Calories500kcalCarbohydrates62gProtein25gFat18gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat5gTrans Fat0.003gCholesterol23mgSodium1100mgPotassium588mgFiber12gSugar9gVitamin A1942IUVitamin C43mgCalcium445mgIron4mg
Notes
- Halloumi: Grate on the coarse side of a box grater. Sauté until golden before adding veg.
- Rice: Use pre-cooked. Leftover rice is ideal.
- Cheese: Red Leicester for flavor, mozzarella for stretch. Both on top, grilled.
- Storage: Fridge 3-4 days, freezer 3 months.