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Dinner recipe

Black Bean Enchilada Rice with Lime and Coriander

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A vegan dinner with black beans, rice, sweetcorn, peppers, tomato, lime and coriander, inspired by enchilada flavours.

Start planningStart cookingIngredients
60 min530 kcal4 base servingsDinnerVeganOne PanBudget
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: black beans, basmati rice, sweetcorn, lime

Dietary fit: Vegan, Gluten-free, Dairy-free

Serving tip: Cool rice rapidly in shallow portions and refrigerate ideally within 1hour at 0–5°C; use within 24hours. Cool topping within 1–2hours and keep chilled. Reheat once only until steaming hot throughout.

Black Bean Enchilada Rice with Lime and Coriander plated and ready to serve.

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Ingredients

What you need

  • 470g black beans
  • 280g basmati rice
  • 260g sweetcorn
  • 150g red pepper
  • 1 red onion
  • 400g passata
  • 100g baby spinach
  • 1 lime
  • 15g fresh coriander
  • 30ml olive oil
  • 2 tsp smoked paprika
  • 2 tsp ground cumin
  • 660ml water

You'll also need

5l saute pan, 3l lidded rice saucepan, scales and measuring jug, knife and board

Method

Step by step

Up to 8 clear steps
  1. Black Bean Enchilada Rice with Lime and Coriander cooking step 1: Prepare the vegetables.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four. Divide displayed ingredients and measured method totals between batches; keep vessel sizes, cut sizes and per-batch cooking times fixed, and allow extra elapsed time. Drain and rinse black beans and drain corn to their displayed weights. Cut pepper into 5mm dice and finely chop onion and coriander. Measure 15ml lime juice and cut remaining fruit into wedges. Rinse white basmati rice.

  2. Black Bean Enchilada Rice with Lime and Coriander cooking step 2: Soften the pepper.
    Step 2

    Cook rice

    Put all rice and 560ml water in a 3l saucepan. Bring to a simmer, cover and cook on low 10–12 minutes or to the selected white-basmati packet until absorbed and tender. Stand covered off heat 3 minutes, then fluff.

    12 min
  3. Black Bean Enchilada Rice with Lime and Coriander cooking step 3: Toast the spices.
    Step 3

    Soften vegetables

    Meanwhile heat 15ml oil in a 5l saute pan over medium heat. Cook all onion and pepper 8–10 minutes, stirring, until tender. Add remaining 15ml oil, all smoked paprika and cumin and stir 1 minute.

    10 min
  4. Black Bean Enchilada Rice with Lime and Coriander cooking step 4: Simmer the rice.
    Step 4

    Simmer beans

    Add all passata, remaining 100ml water, drained black beans and corn. Simmer uncovered 12–15 minutes, stirring, until hot throughout and thick enough to coat rice.

    15 min
  5. Black Bean Enchilada Rice with Lime and Coriander cooking step 5: Wilt the spinach.
    Step 5

    Fold in rice

    Stir in all spinach 3 minutes until wilted. Fold in all cooked rice and half the coriander and heat gently 2 minutes until hot throughout.

    3 min
  6. Black Bean Enchilada Rice with Lime and Coriander cooking step 6: Finish with lime.
    Step 6

    Serve

    Take off heat and stir in all measured lime juice. Divide all rice and beans equally between bowls, scatter remaining coriander and serve all lime wedges.