Rice & Bean Enchiladas
These enchiladas taste absolutely delicious, and are a firm favourite of mine. This is great for a family meal, or for when you have some friends over. You can prepare it in advance and bake it when you're ready to eat.
INGREDIENTS
Serves 6
FOR THE ENCHILADA SAUCE
2tbsp plain flour
2tbsp vegetable oil
2tsp paprika
1tsp ground cumin
1tsp mixed herbs
1/2tsp onion powder
1/2tsp garlic powder
1/2tsp chilli powder
1/2tsp salt
1/4tsp black pepper
Pinch of sugar
400g passata
500ml water
FOR THE FILLING
240g white rice (see note)
1 onion, diced
1 red pepper, diced
1 green pepper, diced
~15 jalapeno slices from a jar, drained and roughly chopped
1tsp paprika
1tsp ground cumin
1tsp mixed herbs
1tsp salt
1/4tsp black pepper
400g tin of black beans
Handful of fresh chopped coriander
Juice of 1 lime
TO ASSEMBLE
125g grated mozzarella cheese
125g grated cheddar cheese
6 large tortilla wraps (or more smaller ones)
Large baking tin (mine is 9" x 13")
TO SERVE
Sour cream (optional)
METHOD
1
Firstly, rinse the rice under cold water.
Place into a medium-sized saucepan and cover with 480ml of water from a recently boiled kettle.
Place over a high heat and once at a rolling boil, reduce the heat to as low as it will go, and cover with a lid.
Leave for 15 minutes or so, until all of the water is absorbed.
Remove from the heat and leave covered for about 5 minutes.
Once done, remove from the heat, fluff up with a fork and set aside.
2
As you wait for the rice to cook, make the enchilada sauce.
Mix the flour with all of the spices (paprika, cumin, mixed herbs, onion powder, garlic powder, chilli powder, salt and pepper) and add to a medium-sized pot along with the oil, set over a medium to low heat.
Fry for 30 seconds, then stir in the passata and water.
Bring to a boil, then reduce the heat and simmer for 15 minutes, whilst you prepare the filling (don't forget to keep checking on the rice!).
3
Preheat your oven to 170°C.
To prepare the filling, add some oil to a large frying pan set over a medium-low heat, and add in the onion, red pepper and green pepper. Saute for 5 minutes until they are slightly softened.
Add in the spices (paprika, cumin, mixed herbs, salt and pepper) and stir through.
Add in the cooked rice, black beans and jalapenos, and fry for 2 further minutes.
Remove from the heat, and stir in the lime juice and some fresh coriander.
4
To assemble, spread a very thin layer of the prepared sauce into the bottom of the pan (it doesn't need to be completely covered).
Fill each tortilla wrap with some of the sauce, followed by a generous amount of filling, and some grated cheese. Roll it up like a cigar, and place seam side down in the baking dish.
Repeat until your pan is full with tortilla wraps. Pour any remaining sauce over the top, being sure to spread it into the corners to cover the entire dish. Then, cover with the remaining grated cheese, and bake for 30 minutes, until the cheese is bubbling and the top is starting to brown.
5
Serve with a dollop of sour cream and a garnish of fresh coriander, if desired.
TIP #1
This dish is a great way of using leftover rice. Feel free to cook the rice well in advance too as it can be kept in the fridge for a couple of days before you need to use it! You need around 480g of cooked rice for this recipe (240g uncooked), though don't get too hung up on being this exact.
