Crisp tortilla rolls with a Mexican-spiced vegetarian filling, – beans, lentils and rice and plenty of melted cheddar.
These rolls are, and always will be, a favourite in our house whenever Mexican food is on the menu. They taste wonderful, and on top of that they are very easy to make. The filling is seasoned with homemade Mexican spice mix, but you can of course use a taco seasoning or similar.
Serve them topped with a fresh pineapple salsa, ice-cold crème fraîche and a good guacamole.
If you can’t get mini tortillas, regular large tortillas work just as well. In that case I recommend filling 6 whole tortillas and cutting them in half after baking. The filling may ooze out a little, – just push it back in once they are done.
You can also serve the filling on its own as a one-pan dish topped with avocado and crème fraîche, – see the recipe here.
Also try my version of chicken taquitos with spiced chicken.
Mega lækker opskrift men vær obs på at der er to salsa’er i opskriften og du skriver blot kom salsa i retten og den anden salsa nævnes ikke hvad den skal i selve opskriften.
Hej Maria
Tusind tak for din besked, dejligt du kunne lide den 🙂
Og god pointe, – jeg har rettet det til i opskriften, så det fremgår mere tydeligt 🙂
Warm wishes, Dianna
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