The list seems endless but it’s very easily put together. And you can make it easier by using shop bought sauce and salsa. And it makes enough to last you forever, well almost! Rice and beans cooked in a spicy salsa, wrapped in tortillas and coated with a tangy sauce and baked with cheese, what’s not to like? I did go overboard with the cheese but it was delicious anyway. The picture does not do justice as usual😀. Make sure you use a big pan to bake it in one layer.
1Tb olive oil
1 cup brown rice
1 cup salsa ( I used store bought)
2 cups stock
1 tsp jeera powder
2 tsp red chilli powder
salt to taste
1 can of black Mexican beans
lemon juice to taste
200g can tuna or 300 g chorizo
2 cups cheddar cheese grated
1 chipotle chilli from a can + 1 tb adobo sauce from the can (this is available in speciality shops and is yum)
3 cups stock
3 Tb oil
3 Tb plain flour
250 ml tomato puree
2 Tb chilli powder
3/4 tsp each garlic, jeera, onion powders
3/4 tsp oregano powder dry
salt to taste
Blend the chipotle chilli and sauce with 1/2 cup of stock. Mix with the rest of ingredients except flour and oil.
Heat oil and fry the flour for a minute then add the above mixture 1/2 cup at a time boiling till it coats the back of the spoon. Set aside
You can avoid all this work and buy the bottled enchilada sauce.
Filling for tortillas
Heat 1Tb oil, fry the garlic and onion for a few minutes. Add the rice frying for 2 minutes then add the salsa, 2 cups stock, spice powders, salt and fry for two minutes. Cover and cook for 40 minutes.
Now add the can of tuna or chorizo (cooked ) if using, tomato and coriander leaves.
Preheat oven to 180C.
Pour 3/4 of the enchilada sauce onto a 23×30 cm tray. Fill the tortillas with the filling, roll and lay on the tray. Pour the rest of the sauce over, top with cheese and bake for 20 minutes.
Recipe source : Little spice jar