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Halloumi & Black Bean Enchilada Rice Bake
Hoofdgerecht

Halloumi & Black Bean Enchilada Rice Bake

30 minVoor 4Nutri-Score C€€
van @bytheforkful8 imports1 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

4 personen
  • olive oilVoorraadkast15 ml
  • halloumi (grated)Zuivel100 g
  • white onion (diced)Groente en fruit1 stuk
  • red bell pepper (diced)Groente en fruit1 stuk
  • smoked paprikaKruiden en specerijen1 g
  • cuminKruiden en specerijen1 g
  • garlic powderKruiden en specerijen500 mg
  • onion powderKruiden en specerijen500 mg
  • cayenne pepperKruiden en specerijen500 mg
  • frozen sweetcornGroente en fruit80 g
  • tinned black beans (drained and rinsed)Voorraadkast400 g
  • enchilada sauceVoorraadkast300 g
  • cooked riceGranen400 g
  • red leicester cheese (grated)Zuivel50 g
  • shredded mozzarellaZuivel50 g
  • sour creamZuivel60 g
  • avocado (sliced)Groente en fruit1 stuk
  • fresh coriander (chopped)Groente en fruit10 g
  • jalapenos (sliced)Groente en fruit1 stuk
  • lime (juiced)Groente en fruit1 stuk
  • tortilla chipsGranen60 g

per portie

Voedingswaarden

377kcal

Koolhydraten
44 g
Eiwitten
16 g
Vetten
16 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Koekenpan
  • Rasp

stap voor stap

Bereiding

  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.
    Stap 1

  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.
    Stap 2

  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.
    Stap 3

  4. Stir in the rice and halloumi

    • Stir the cooked rice and grated halloumi through the mixture until evenly combined.
    Stap 4

  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.
    Stap 5

  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.
    Stap 6
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