4 large spinach tortillas
1.5 cup of rice
Half can vegetarian chilli
1 can re-fried beans
1/2 tomato, diced
1/2 red onion, diced
1/2 red pepper, diced
I small jar salsa
1.5 cups grated cheddar
Cayenne pepper and all-purpose seasoning to taste
Pre-heat oven to 350 degrees.
Using a paper muffin baking cup, trace and cut three circles out of each tortilla (cut each at the edge to get triangular scraps to make tortilla chips afterwards). Set aside.
Cook the rice in a steamer, adding enough water to cover half an inch above the rice. Add all-purpose seasoning and cayenne pepper to taste.
Once cooked, stir in half of a can of vegetarian chilli in a separate bowl. Set aside.
Dice tomato, onion and red pepper and sauté in a pan with oil at medium heat. Add re-fried beans. Cook at medium heat for roughly 7 minutes. Set aside and let cool.
Heat up tortilla circles in microwave for 15 seconds to make them easier to mold in the baking pan.
Put a spoonful of the bean mixture into the bottom of each cup, filling each one half way.
Scoop a spoonful of the rice mixture to the brim of each cup. Press down with the spoon to ensure the filling fits the mould.
Put a small scoop of salsa on top of the rice mixture.
Sprinkle the grated cheese on top.
Once oven is pre-heated cook for roughly 10 minutes, or until edges begin to brown.
Once cooled, top it off with cayenne pepper if you like.
Triangular scraps of spinach tortilla
All to taste
There should be large triangular scraps of tortilla left over.
Lie out on a baking pan covered with tin foil.
Brush each piece with olive oil.
Sprinkle all-purpose seasoning, cayenne pepper and basil to taste
Broil in the oven for 5 – 10 minutes depending how crispy you want them.