I thought I’d share this recipe with everyone as it’s one of my family’s favourites. If your kids don’t like beans, just mash them up and they’ll never know they are there!!
CORN, RICE AND BEAN ENCHILADAS
Preparation time: 15 minutes
Cooking time: 25 minutes
200g beef mince
2 cloves garlic, chopped
1 tablespoon ground cumin
1 large red chili, sliced (optional)
1 cup cooked white or brown rice
270g can corn kernels, drained
small can red kidney beans, rinsed and drained
¼ cup water
¼ cup fresh coriander, chopped
8 multigrain tortillas
690g jar passata or pureed tomatoes
1/4 cup grated tasty cheese
- Pre-heat oven to 190ºC. Heat a non-stick frying pan and add mince, garlic, cumin and chilli. Saute until brown then add rice, corn, beans and water. Cook for 5 minutes then stir through coriander.
- Place tortillas on a flat surface and add 2 heaped tablespoons of mixture along one edge. (You want to have a fairly large amount of filling in each one.) Roll up then place seam side down in a large casserole dish. Repeat with remaining tortillas.
- Pour passata over enchiladas then top with cheese and bake for 15 minutes. Serve hot.
Note: Any remaining enchiladas can be refrigerated, then re-heated in a microwave.