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Black Bean Enchilada Rice with Lime and Coriander
A vegan dinner with black beans, rice, sweetcorn, peppers, tomato, lime and coriander, inspired by enchilada flavours.
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
| Typical values | per serving |
|---|---|
| Energy | 530 kcal |
| Protein | 20g |
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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.