Heat oil in a frying pan over medium-high heat. Cook onion, stirring occasionally, for 5 minutes or until softened. Add mince and cook for 10 minutes, breaking up lumps with a wooden spoon, or until browned. Add garlic and chilli powder. Stir for 1 minute or until fragrant. Add beans and 1 cup passata, then bring to the boil. Reduce heat to medium and simmer, uncovered, for 8 minutes or until thickened. Stir in half of the coriander.
Meanwhile, bring a large saucepan of boiling water to the boil over high heat. Cook cabbage, in 2 batches, for 1 minute or until bright green. Drain. Refresh under cold water. Drain well.
Preheat oven to 200˚C/180˚C fan-forced. Pour 1 cup passata in a 26cm square roasting pan. Place 1 cabbage leaf on a flat surface. Spoon 1/3 cup mince mixture onto centre and roll up to enclose filling. Place, seam-side down, in pan. Repeat with remaining cabbage leaves and mince mixture. Spoon remaining passata over cabbage rolls, then sprinkle with cheese. Bake for 15 minutes or until cheese has melted.
Meanwhile, cook rice according to packet instructions. Combine tomato, lime juice and remaining coriander in a small bowl. Season with pepper.
Top ‘enchiladas’ with tomato salsa. Serve with rice.
Variation: For a meat-free version of this recipe, replace the chicken mince with an additional can of black beans.