As an American in London I can tell you that the only reliable place to get good Mexican food is in my own home. Sure, there are some decent places for Mexican food (Wahaca being one), but no where I can reliably get a good enchilada. Especially not a good vegetarian one!
I’ve adapted this recipe with a few adaptations to make it simpler and more to my taste. I hope you enjoy it as much as we do!
Brown Rice and Quinoa Enchilada BakePrint Recipe
- 100g (1/2 cup) of quinoa
- 100g (1/2 cup) of brown rice OR 2 packages of a brown rice/quinoa mix like this one (this is what I used this time)
- 2.5 cups of homemade or canned enchilada sauce
- 100g (4oz) of mild, diced green chillis [These chillis are readily available at any grocery store in America, but not so much in the UK. I imported mine, but you can also buy some in the UK here. Substitute some mild chilli powder for a little spice if you don't want to bother with the green chillis.)
- 1 can black beans (rinsed)
- 1 small can corn kernels (drained)
- 1/2 teaspoon cumin
- 250g (2 cups) of grated mozzarella and/or cheddar cheese
- garnish: avocado, tomato, cilantro, spring onion (scallions), tortilla chips
cook your quinoa and rice according to the package directions (I took the easy route tonight and just heated the pre-cooked packages in the microwave!)
pre-heat oven to 190°C (375°F)
mix together your rice, quinoa, enchilada sauce, chillis, beans, corn, cumin and 60g (1/2 cup) of the mozzarella
spread this mixture into a casserole dish (you can save washing a dish by mixing it all up in the casserole dish!)
cover the dish with the remaining cheese (as much or as little as you like. I used about 1.5 cups.
heat until the dish is bubbling at the sides, and the cheese has started to brown on top (approximately 20 minutes)