Cook mode
Black Bean Enchilada Rice with Lime and Coriander
A one-pan vegan dinner with black beans, rice, sweetcorn, peppers, tomato, lime, and coriander inspired by enchilada flavours.
40 min540 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
540 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 540 kcal |
| Protein | 21g |
| Carbohydrate | 60.8g |
| of which sugars | 10.9g |
| Fat | 19.2g |
| of which saturates | 5.4g |
| Fibre | 8g |
| Salt | 1g |
Cook mode
Prepare the vegetables
Drain and rinse the black beans, drain the sweetcorn, dice the red pepper, finely slice the red onion, rinse the basmati rice until the water runs mostly clear, chop the coriander, and cut the lime into wedges.
Timer: 10 min