Daily Vegan Recipe - MEXICAN
Daily Vegan Recipe - MEXICAN
Ingredients:
1 x 375 g jar mild tomato salsa
2 tbsp olive oil
500 g chicken mince
1 x 30 g sachet taco spice mix
1 x 250 g packet microwave brown rice, cooked
1 x 400 g can black beans, rinsed, drained
2 spring onions, finely sliced
1⅔ cups (150 g) Perfect Italiano™ Mexican Style cheese
1 x 400 g packet (10) regular flour tortillas
1 x 400 g can diced tomatoes
1 avocado, diced
5 red cherry tomatoes, quartered
5 yellow grape tomatoes, quartered
Coriander leaves, to serve
Method:
- Preheat oven to 200°C / 180°C fan-forced. Grease a 3 Litre (12 cup capacity) rectangular ovenproof dish. Spread ⅓ cup of the tomato salsa over base of prepared dish
- Heat oil in a large non-stick fry pan over medium - high heat. Add chicken mince and cook, stirring to break up lumps for 5 minutes or until browned. Add taco spice mix and stir to combine. Add rice, beans, spring onion and 2 tablespoons of remaining salsa. Stir to combine
- For each enchilada, place a tortilla on a flat work surface. Top with 2 heaped tablespoons of chicken mixture and a tablespoon of Mexican Style cheese. Roll up to enclose filling and form a log. Place, seam-side down in prepared dish. Repeat to make 10 enchiladas in total
- Whisk remaining salsa and diced tomato in a jug. Pour tomato mixture over top of enchiladas and sprinkle with remaining cheese. Bake for 25 minutes or until golden brown. Remove from oven. Stand for 5 minutes
- Serve chicken and rice enchiladas topped with avocado, tomatoes and coriander leaves