Mexican-style Rice, Black beans & Spinach Enchiladas with Red Pepper Sauce

It’s been a long time since I’ve made enchiladas. I don’t know why, because I love them. I wasn’t sure yesterday of what to make for dinner and then this popped into my head. I love roasted red pepper sauce and buying the peppers already roasted saves time and at least here, it tends to be cheaper too. The sauce couldn’t be simpler, just blend all of the ingredients and you are done. No cooking since it will thicken in the oven. I went veggie for the filling, and used Mexican-style rice, black beans and spinach. This is a very filling meal and any leftovers make a great packed lunch. Weather hasn’t been great here. It’s cold for being summer, so this was the perfect meal to warm up.

Ingredients:

For the filling:

100gr of fresh spinach

1 cup of shredded cheese, I used Gouda

1 cup of canned black beans (drained)

For the Mexican-style rice:

1 tablespoon of vegetable oil

1 teaspoon of cayenne

1 teaspoon of onion powder

1 teaspoon of garlic powder

½ teaspoon of cumin

1 teaspoon of salt

2 cups of white rice

3 3/4 cups of boiling vegetable stock

½ cup of tomato puree

For the red pepper sauce:

350grs of roasted peppers, about 5 large bell peppers if you want to roast them yourself

250ml of cream

1 teaspoon of celery salt

1 teaspoon of onion powder

½ teaspoon of garlic powder

Extras:

6 tortillas

1 cup of shredded cheese, I used Gouda

1 jalapeño, thinly sliced

Fresh coriander for serving

1 lime, sliced into wedges for serving

 

Start by making the rice. Place the vegetable oil in a medium saucepan over the lowest heat. Once the oil is hot, add all the spices and rice. Stir for about a minute. Then add the boiling vegetable stock and tomato puree. Cover it with a lid and let it simmer for about 15 minutes.

In the meanwhile, make the red pepper sauce. Just blend all of the ingredients until smooth. Place it in a big bowl and set it aside.

Preheat your oven to 180C/350F.

Once the rice is cooked and while it is still hot, transfer it to a large bowl. Add the fresh spinach, black beans and cheese for the filing. Stir until everything is mixed and the spinach has wilted.

Spoon a thin layer of the red pepper sauce on the bottom of your baking dish

Dip one tortilla into the red pepper sauce, shake off the excess sauce. Then place the wet tortilla on a cutting board. Stuff it with the rice and then roll it tight. Place it in the prepared baking dish. Repeat for the rest.

Add the remaining sauce on top of the stuffed tortillas. Sprinkle the remaining cup of cheese. Bake for 20 minutes.

Then broil for an extra 5 minutes.

Serve with some chopped coriander, sliced jalapeños and lime wedges. Enjoy!

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