Mexican Enchilada Bake with Brown Rice

Preheat grill or oven to 180°C. In a pot, combine the rice, a big pinch of salt and 4 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and ³⁄₄ cup water, stir to combine. Cook until fragrant, about 2 minutes.

Add silverbeet, corn and rice and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.

Preheat grill or oven to 180°C. In a pot, combine the rice, a big pinch of salt and 4 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and 1 cup water, stir to combine. Cook until fragrant, about 2 minutes.

Add silverbeet, corn and rice and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.

Preheat grill or oven to 180°C. In a pot, combine the rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and ¹⁄₂ cup water, stir to combine. Cook until fragrant, about 2 minutes.

Add silverbeet, corn and rice and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.

Preheat grill or oven to 180°C. In a pot, combine the rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and ¹⁄₂ cup water, stir to combine. Cook until fragrant, about 2 minutes.

Add silverbeet, corn and rice and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.

Preheat grill or oven to 180°C. In a pot, combine the rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and ¹⁄₂ cup water, stir to combine. Cook until fragrant, about 2 minutes.

Add silverbeet, corn and rice and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.

Preheat grill or oven to 180°C. In a pot, combine the rice, a big pinch of salt and 2 cups water. Heat to boiling on high then cover and reduce the heat to low. Simmer 30 minutes or until the water has been absorbed and the rice is tender. Keep covered after removing from the heat until ready to serve. Fluff the finished rice with a fork.

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and ¹⁄₂ cup water, stir to combine. Cook until fragrant, about 2 minutes.

Add silverbeet, corn and rice and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.