Vegetarian Enchiladas

Ingredients

• 7 oz cooked white rice or 3.5 oz raw white rice
• 2 onions
• 2 cloves garlic
• 1 fresh chili pepper
• olive oil
• 14 oz kidney beans (drained)
• 5 oz corn (drained)
• 14 oz crushed tomatoes
• 1 pinch paprika powder
• 1 pinch turmeric
• Salt
• Pepper
• lime juice
• 4 tortillas
• 3.5 oz grated mozzarella
• cilantro
• green onions
• avocado (sliced)
• limes

Instructions

1. 1.

   If necessary, cook the rice according to package instructions and set aside. Peel and roughly chop the onions and garlic. Wash, clean, and slice the chili pepper into rings.

2. 2.

   Heat oil in a pan. Add onions and garlic and sauté until translucent. Drain the beans and corn, add them together with the tomatoes and simmer into a sauce. Add chili, paprika powder, and turmeric and season the tomato sauce with salt, pepper, and lime juice.

3. 3.

   Finally, gently mix the cooked rice with half of the tomato sauce.

4. 4.

   Preheat the oven to 375°F (180°C). Cover a baking dish with some tomato sauce.

5. 5.

   Fill the tortillas with the tomato sauce-rice filling and roll them up. Then place them side by side in the baking dish with the folded side down.

6. 6.

   Cover with the remaining tomato sauce and sprinkle the enchiladas with mozzarella.

7. 7.

   Place the vegetarian enchiladas in the oven for about 20 minutes. Meanwhile, wash and dry shake the cilantro. Wash, clean, and slice the green onions into rings. Wash, pat dry, and halve the limes. Garnish the vegetarian enchiladas with cilantro, green onions, and avocado slices. Drizzle with some lime juice and also add limes.