POLOKWANE – This dish is guaranteed to be a Mexican Fiesta in your mouth and a great way to bring in the new year!
What’s for Dinner says this vegetable enchilada recipe is the perfect Mexican, vegetarian treat.
Corn tortillas are stuffed with rice, black beans, cheese and sour cream, before being drizzled with a tomato sauce of cumin and Knorr Vegetable Stock Pot.
Ingredients
- 30ml stork margarine
- 2 cloves garlic, crushed
- 10ml Robertsons Cumin
- 60ml plain flour
- 60ml tomato puree
- 400g tin tomatoes, chopped
- 1 x KNORR Vegetable Stock Pot
- 300g cheddar cheese, grated and divided
- 100ml sour cream
- 400g tin black beans, rinsed and drained (or kidney beans)
- 300g baby spinach leaves
- 410g tin cream style sweetcorn
- 6 spring onions, finely sliced
- 200g long grained rice according to packet directions, cooked
- 8 corn tortillas
Method
- Preheat oven to 200°C.
- Heat the Stork Margarine in a large saucepan. Add the garlic, cumin, flour and tomato puree. Cook for 2 minutes on medium heat, stirring continuously. Add the tomatoes and Knorr Vegetable Stock Pot, stirring well. Bring to the boil and reduce to a simmer. Cook for 6-8 minutes, until slightly thickened and set aside.
- In a large bowl combine half of the cheese, sour cream, black beans (or kidney beans), spinach, corn, rice and spring onions.
- Lay tortillas flat and spoon on equal portions of the rice mixture. Roll up tightly and arrange seam side down on a lightly greased baking dish.
- Pour the tomato sauce over the top and sprinkle with remaining cheese. Bake for 10-12 minutes, until golden brown and bubbly.
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