Plat
Halloumi & Black Bean Enchilada Rice Bake
30 minPour 4Nutri-Score C€€
C
30 min
30 minHalloumi & Black Bean Enchilada Rice Bake
recette de
By The Forkful
@bytheforkful
5 recettes
8 imports
1 fois cuisinée
ce qu’il vous faut
Ingrédients
olive oilÉpicerie15 ml
halloumi (grated)Produits laitiers100 g
white onion (diced)Fruits et légumes1 morceau
red bell pepper (diced)Fruits et légumes1 morceau
smoked paprikaÉpices1 g
cuminÉpices1 g
garlic powderÉpices500 milligrammes- onion powderÉpices500 milligrammes
- cayenne pepperÉpices500 milligrammes
- frozen sweetcornFruits et légumes80 g
tinned black beans (drained and rinsed)Épicerie400 g- enchilada sauceÉpicerie300 g
cooked riceCéréales400 g- red leicester cheese (grated)Produits laitiers50 g
shredded mozzarellaProduits laitiers50 g
sour creamProduits laitiers60 g
avocado (sliced)Fruits et légumes1 morceau- fresh coriander (chopped)Fruits et légumes10 g
- jalapenos (sliced)Fruits et légumes1 morceau
lime (juiced)Fruits et légumes1 morceau- tortilla chipsCéréales60 g
par portion
Nutrition
377kcal
- Glucides
- 44 g
- Protéines
- 16 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Poêle
Râpe
pas à pas
Préparation
- Étape 1
Grate the halloumi
- Grate the halloumi (or cube or crumble it if you prefer) so it breaks down into a cheesy, slightly crispy texture in the rice.
- Étape 2
Soften the veg
- Heat the olive oil in a large ovenproof pan over medium heat.
- Add the diced white onion and red bell pepper and cook until softened.
- Étape 3
Add spices, corn, beans and sauce
- Stir in the smoked paprika, cumin, garlic powder, onion powder and cayenne pepper.
- Add the frozen sweetcorn, drained and rinsed black beans and the enchilada sauce.
- Mix everything together well.
- Étape 4
Stir in the rice and halloumi
- Stir the cooked rice and grated halloumi through the mixture until evenly combined.
- Étape 5
Top with cheese and grill
- Scatter the grated red leicester and shredded mozzarella over the top.
- Grill until the cheese is melted, bubbling and golden.
- Étape 6
Load up the toppings and serve
- Top with dollops of sour cream (or Greek yoghurt), sliced avocado, jalapenos, fresh coriander and a squeeze of lime.
- Serve with tortilla chips to scoop it all up.