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Halloumi & Black Bean Enchilada Rice Bake
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Halloumi & Black Bean Enchilada Rice Bake

30 minServes 4Nutri-Score C€€
from @bytheforkful8 imports1 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • olive oilPantry15 ml
  • halloumi (grated)Dairy100 g
  • white onion (diced)Produce1 piece
  • red bell pepper (diced)Produce1 piece
  • smoked paprikaSpices1 g
  • cuminSpices1 g
  • garlic powderSpices500 mg
  • onion powderSpices500 mg
  • cayenne pepperSpices500 mg
  • frozen sweetcornProduce80 g
  • tinned black beans (drained and rinsed)Pantry400 g
  • enchilada saucePantry300 g
  • cooked riceGrains400 g
  • red leicester cheese (grated)Dairy50 g
  • shredded mozzarellaDairy50 g
  • sour creamDairy60 g
  • avocado (sliced)Produce1 piece
  • fresh coriander (chopped)Produce10 g
  • jalapenos (sliced)Produce1 piece
  • lime (juiced)Produce1 piece
  • tortilla chipsGrains60 g

per serving

Nutrition

377kcal

Carbs
44 g
Proteins
16 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Stir in the rice and halloumi

    • Stir the cooked rice and grated halloumi through the mixture until evenly combined.
    Step 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.
    Step 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.
    Step 6
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