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Quick and easy, these classic enchiladas make the perfect filling vegetarian meal. Load on the pico de gallo, chipotle mayo and cheese for a flavour sensation!


4 Rebel Bakehouse Original White Wraps

For the beans:
1 onion, diced
2 cloves garlic, crushed
1 tsp cumin
1 tsp paprika
1 tsp dried oregano
1 tsp dried coriander
2 tbsp chipotle sauce (optional)
1 tin black beans, drained & rinsed
1 tin corn kernels, drained & rinsed
1 cup grated cheese
2 cups cooked white rice
¼ cup chipotle mayo

For the pico de gallo salsa:
2 ripe red tomatoes, diced
½ onion, diced
1 avocado, diced
¼ cup coriander, chopped
1 clove garlic, crushed
1 tbsp lime juice

Makes 4 servings
Takes 30 minutes to make


Preheat the oven to 180°C.

Add a splash of oil to a large fry pan over medium heat. Cook the onion, stirring regularly until soft – about 5 minutes. Add the garlic and spices and cook for an additional minute until the garlic is fragrant and the spices are toasted. Add the chipotle sauce, beans and corn and continue cooking until heated through, about 5 minutes. Season to taste with salt & pepper.

To make the salsa, add all the ingredients to a bowl, mix to combine and season with salt. Set aside.

To assemble, add half a cup of rice to the centre of each wrap and top with the bean mixture. Sprinkle over half the grated cheese. Roll up and place the wraps on a lined ovenproof dish. Sprinkle over the remaining cheese and place in the oven to bake for 10 minutes until the cheese is golden.

Serve with the salsa and a drizzle of chipotle mayo.Tip: Add a squeeze of lime & chopped herbs to your rice for an extra punch of flavour!

Tip: Warm wraps are much easier to fold for your burritos! You can microwave them for 15 seconds or gently in a large fry pan over low heat.