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1 pound beef, thinly shaved or ground
1 1/2 cups long-grain rice
1 cup salsa or pico de gallo
Can of black beans
8 fajita-size flour tortillas
Mix the Izak and a few big pinches of salt with the beef.
Bring water to a boil in a large pot, then add a couple tablespoons of salt plus the rice. Stir well.
Preheat your oven to 400°F, or 375°F if you have a convection oven.
Heat a bit of oil in a large skillet and then cook the beef in one layer until browned on one side (about 5 minutes), then mix in the pico de gallo or salsa and cook until cooked through but still saucy (about 4-7 minutes more).
When the rice is almost done (taste some to see it should still have a slight bit of chew to it), add the can of beans (including any liquid), and cook for 2-3 minutes more.
Strain the rice and beans of any excess liquid, then transfer to a standard 9 x 13 inch baking dish.
Take a tortilla, add some filling and a small handful of cheese, then roll it up and place it seam-side down over the rice.
Continue to line up the stuffed tortillas until you go from one end of the pan to the other. What you do want to be sure of is that the ends of the enchiladas have space on either side so they can crisp properly.
Sprinkle the top with more shredded cheese, then bake for 8-9 minutes, flip the pan 180°, then bake for 5-6 more minutes.
Allow to cool for a few minutes, then serve along with a scoop of the rice and beans. Great with any of these: more pico de gallo or salsa, a sprinkle of Izak N37, sour cream, and guacamole.
• You can fill these with pretty much anything you want, and use different beans (or no beans) in the rice, as you prefer. A couple fun ideas:
• Leftovers reheat well. I find the best way to do it is to first microwave them over the rice and beans in a glass dish, just until warmed through, then flip the enchiladas over, sprinkle with a bit more cheese, and bake until crispy.
• Looking for something more saucy and gluten-free? Try out my Enchiladas Suizas.
Food images and recipe © Christian Leue
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