Green enchiladas

Green enchiladas

Total: 45 Min. | Active: 30 Min.
Nutritional value / people: 622 kcal
, Fat: 35 g
, Carbohydrate: 55 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 ½ dl water
80 g basmati rice
½ tsp salt
130 g black beans


240 g crème fraîche
2 bunches coriander, roughly chopped
1 lime, rinsed with hot water, dabbed dry, 2 tbsp of juice
¼ tsp salt


80 g baby spinach
1 avocado, sliced
2 green pepper, thinly sliced
50 g preserved jalapeño peppers in slices, drained
8 flour tortillas
50 g Cheddar, coarsely grated
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One wide ovenproof dish (holding approx. 2 l)

How it's done


Rinse the rice in a sieve under running water until the water runs clear. Drain well. Place the water and rice in a pan, cover and bring to the boil, season with salt. Cook the rice for approx. 3 mins. Remove the pan from the heat and leave the rice for approx. 12 mins. until fully absorbed; do not lift the lid. Separate the rice with a fork, mix the beans in with the rice.


Puree the crème fraîche, coriander, lime juice and salt.


Arrange the spinach, avocado, pepper and jalapeños in the middle of the tortillas. Add the rice and half of the dressing, roll up and place in the dish. Mix the remainder of the dressing with the cheese, spread on top.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C.

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