Delicious crispy tortilla rolls filled with Mexican spicy vegetarian fillings, beans, lentils and rice and lots of melted cheddar. These rolls are and will be a favourite at home when it comes to Mexican. They taste insanely good, and on top of that, the purchase is super easy to make. The filling is spiced with homemade Mexican spice, but you can of course also use a taco mix or similar.

Serve them topped with delicious pineapple salsa, ice-cold sour cream and good guacamole.

If you can’t get mini tortillas, you can easily use regular large tortillas. Here I would recommend filling 6 whole tortillas and cutting them over after cooking. The filling may flow out a bit – you just push it in when they are done cooking. You can also use the filling itself as a One Pan dish topped with avocado and sour cream, – see the recipe here. Also, try my delicious version of chicken taquitos with spicy chicken.

Ingredients

12 mini wheat tortillas, 15 cm in diameter
Spray grease or oil for brushing

Filling:

150 grams of basmati rice
150 grams of green lentils
1 tin kidney or black beans, drained of moisture
1 small can of corn
1 large onion, coarsely chopped
2 cloves garlic, finely grated or pressed
3 spring onions, finely chopped (save the tops for garnish
2 large carrots, – coarsely grated
600 ml of vegetable broth
1/2 cup of good salsa, – try the recipe for this delicious tomato salsa
150 g cheddar, coarsely grated
1 tablespoon jalapenos, coarsely chopped
3 teaspoons Mexican spice or taco mix
Salt and pepper
Oil

Pineapple salsa

300 g fresh pineapple
1 avocado
1 red chilli, without seeds
2 spring onions
1 large handful of broad-leaved parsley

Topping

Sour cream
Possibly. guacamole

Here’s how you do it

Pineapple salsa

• Finely chop the chilli and broad-leaved parsley, and cut the spring onions finely.
• Cut pineapple and avocado into small pieces and mix well with the above. Keep refrigerated until served.

Fill:

• Heat a good amount of oil in a pan and sauté onions and garlic until ready.
• Add Mexican spice and sauté for a few minutes.
• Pour lentils and broth over, and simmer over medium heat, stirring, for 10-15 mins.
• Pour the rice into the mixture and let it cook for another 12 minutes, – stir along the way and add if necessary. more broth so that the dish does not boil dry, – all the moisture must, however, be absorbed when the rice is cooked.
• Stir salsa, jalapenos, grated carrot, kidney beans and finely chopped spring onions into the dish and let it heat through for 5-8 min.
• Season with salt and pepper, turn off the heat and stir in the cheddar cheese.

Tortilla rolls

• Place a piece of baking paper on a baking sheet and spray it with spray grease or grease it with oil.
• Top each tortilla with a good portion of filling. Roll the tortillas tightly and place them on the baking paper with the joint facing down, – continue until all the rolls are made.
• Spray them all with spray grease or brush them with a little oil, and bake them in a preheated oven at 220 degrees, regular oven, for approx. 15 min.

Notes:

The dish is medium strong, use if necessary. a mild salsa to get into the filling if you want it less spicy. With this portion, there may be a little filling left, – save it for a quick lunch the next day, – it tastes wonderfully heated with just a little sour cream on top.