Sunday, July 17, 2011

Food: Bean and Rice Enchiladas

Here is another bean recipe for you, this time with a Mexican theme. You can make this dish as spicy or as mild as you want by omitting spices and using a mild salsa if you wish. This serves four people but can easily be doubled.

1/2 green pepper, chopped
1/2 medium onion, chopped
1-1/2 garlic cloves, minced
1-1/2 teaspoons olive oil
1 can kidney beans, rinsed and drained (you can use chilli beans for more heat if you like things hot)
1 can Mexican flavoured tomatoes
2 tablespoons hot pepper Tabasco sauce
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1 cup cooked brown rice
4 (6 inch) flour tortillas, warmed
1/2 cup salsa
1/2 cup grated cheese
In a large nonstick skillet, saute the green pepper, onion and garlic in oil until tender.
Add the beans, tomatoes, hot sauce, chili powder, cumin and red pepper flakes; bring to a boil.
Reduce heat; simmer, uncovered, until heated through and mixture thickens.
Add rice; cook 5 minutes longer or until heated through.
Spoon a rounded 1/2 cup down the center of each tortilla.
Fold sides over filling and roll up.
Place in a baking dish coated with nonstick cooking spray.
Spoon salsa over each tortilla then cover and bake at 180 degrees C for 25 minutes.
Uncover; sprinkle with cheese and bake 2-3 minutes longer or until cheese is melted.

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