1 red onion, finely chopped
1 tbsp extra virgin olive oil
2 tbsp Spice Fusion Mexican Spice blend
1 red capsicum, diced (or a mixture of red, yellow and red capsicum)
1 or more jalapeño, deseeded and diced, optional
1 cup corn kernels, fresh or frozen
Can black beans, drained and rinsed
1 cup enchilada sauce* or tomato salsa
1½ cups cooked brown rice
½ cup shredded Colby cheese
¼ cup shredded cheddar cheese
*If you decide to make your own Enchilada Sauce, then you’ll need to make
that first (see recipe below).
Preheat oven to 180°C.
Heat the oil in a large, ovenproof frying pan and sauté onion for 3 minutes, add the Mexican Spice
and cook for 30 seconds, stirring.
Add the capsicum, chillies, beans, corn, *enchilada sauce or salsa, and rice. Stir well and
cook for another 3 minutes. Remove from the heat and top with the shredded cheese.
Place the pan in the oven and cook for about 3-4 minutes until the cheese is
golden and bubbly on top.
Serve warm with diced spring onions, chopped coriander and more Enchilada Sauce.
ENCHILADA SAUCE
3 tbsp olive oil
3 tbsp plain flour
2 tbsp Spice Fusion Mexican Spice blend
Pinch cinnamon
2 tbsp tomato paste
2 cups vegetable stock
1 tsp vinegar
Salt and freshly cracked black pepper, to taste
Heat the oil until hot, then sprinkle in combined flour, Mexican Spice and cinnamon.
Whisking constantly, cook until slightly deepened in colour, about 1 minute.
Add tomato paste, then slowly pour in the stock while whisking constantly
to remove any lumps.
Raise heat to medium-high and bring the mixture to the boil, then simmer for about
5 minutes until sauce thickens.
Remove from heat, then whisk in the vinegar and season to taste with salt and a generous
amount of cracked black pepper.
