You may have gathered from the title but “Burrichiladas” is a totally made-up word, so the best way to describe this recipe would be a cross between a burrito and enchiladas (funnily enough!). I have actually found that people have a tendency to mix these two Mexican favourites up; I have had an enchilada that has never seen the oven and a burrito covered in cheese sauce and empty of rice. Because I love the two, I decided to combine them and to keep it real simple, cover a burrito in cheese sauce and bake it in the oven, Yum! This has to have been one of my tastiest food mix-ups ever, and so in ten years’ time when you are sitting down to eat in your favourite Mexican restaurant and you see a burrichilada on the menu, you’ll know it’s a good thing (perhaps I should just copy-write it right now!)
For the vegetable chilli
- 3 mini courgettes – sliced
- 1 green pepper – sliced
- ½ red pepper – sliced
- 2 stalks celery – finely chopped
- 1 onion – roughly chopped
- 2 cloves garlic – crushed and chopped
- 1 green chilli – finely sliced
- 2 tbsp rape seed oil
- 1 heap tsp cumin
- 1 heap tsp hot chilli powder
- 1 tsp ground coriander
- Pinch cinnamon
- 400g tin plum tomatoes
- 400g tin kidney beans – drained and rinsed
- 1 veg stock cube
- 1 tbsp red wine vinegar
For the white sauce
- 500ml milk
- 2 Heaped dsp cornflour – made into a paste with a splash water
- 1 vegetable stock cube, crumbled
- 1 tsp mustard
- 100g rice – brown or white, cooked according to the pack instructions
- 6 wraps
- Cheddar or mozzarella cheese
- Black pepper
Preheat the oven to 180’C
In a large saucepan or casserole dish, heat the oil and then fry the onions for 5-6 minutes until softened.
Add all the remaining vegetables, garlic and chilli and fry off for another 5 minutes, stirring regularly.
Add the spices and cook for a further 2 minutes, making sure all the vegetables are well coated in the mixture.
Add the remaining ingredients to the pan, bring to the boil and then cover and cook for 20 minutes. After the 20 minutes remove the lid and cook for another 20 minutes.
While the chilli is bubbling away make the white sauce by heating the milk in a saucepan until steaming.
Once steaming, stir in the flour paste and the stock cube and continue to stir until thickened.
Stir in the mustard and set aside.
Once the chilli is cooked, stir in the rice and then turn off the heat.
Grease a large oven proof rectangular dish with a splash of oil
Lay one wrap out at a time, spread the chilli filling down the middle and roll the wrap up – place in the oven dish and repeat the process with the other wraps.
Pour over the white sauce, top with cheese and a twist of pepper and bake in the oven for 30 minutes.
Serve with salad and a good dollop of homemade guacamole.