RICE & BLACK BEAN ENCHILADAS
These enchiladas make for a delicious, hearty family meal.
INGREDIENTS
Serves 4-6
FOR THE ENCHILADA SAUCE
2tbsp plain flour
2tbsp vegetable oil
2tsp smoked paprika
1tsp ground cumin
1tsp dried mixed herbs
1tsp sugar
1/2tsp garlic powder
1/2tsp onion powder
1/2tsp salt
1/4tsp black pepper
400g tin chopped tomatoes
500ml water
FOR THE RICE
1 onion, diced
1 red pepper, diced
15 jalapeno slices from a jar, roughly chopped
250g cooked rice
1/2 400g tin black beans, drained and rinsed
1tsp smoked paprika
1tsp ground cumin
1tsp salt
Handful fresh coriander, roughly chopped
Juice of 1 lime
TO ASSEMBLE
Tortilla wraps (number depends on size)
125g grated mozzarella cheese
125g strong cheddar cheese, grated
METHOD
1
Firstly, make the sauce. Add the flour and oil to a medium-sized saucepan, and cook for a minute or two over medium-low heat. Throw in the smoked paprika, ground cumin, mixed herbs, sugar, garlic powder, onion powder, salt and black pepper and cook for 30 seconds. Add the water in gradually, bit by bit, stirring well between each addition to ensure you don't get any lumps in your sauce.
Once all the water has been added, tip in the chopped tomatoes, stir well and bring to a boil. Reduce the heat, and simmer for 15 minutes. Remove from the heat and set aside.
2
For the rice, preheat some oil in a large frying pan over medium-low heat. Add the onion and red pepper, and saute for 5 minutes. Stir in the smoked paprika, ground cumin and salt. Then add the cooked rice, black beans and jalapenos. Fry for another 2 minutes, then remove from the heat and stir in the coriander and lime juice.
3
Now to assemble! Preheat the oven to 170°C and get a large baking dish ready.
Spread a thin layer of the sauce in the base of the baking dish. Grab a tortilla, and spread a thin layer of sauce all over. Spoon over some of the rice filling, then sprinkle over some cheese. Roll up into a cigar shape, then place in the baking dish seam side down. Repeat with more tortillas until your baking dish is full, or all of the filling is used up. The number of wraps you use will depend on their size, and how generously you fill them - though there's no need to be exact here!
4
Pour the remaining sauce over the tortillas, then sprinkle over the remaining cheese, Bake in the oven for 30 minutes, until the cheese is bubbling and beginning to brown. Once out of the oven, allow to sit for 5-10 minutes, then serve!
Serving Suggestion
These enchiladas are fantastic served with a dollop of sour cream.
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