The Flying Vegetable!: "Modified" Enchilada's

If you gave me one last meal in this life, I must say, it would certainly be something that was originally concocted in Mexico or Latin America, and then completely ~~bastardized~~ modified by some guy in some kitchen North of the Border in the U.S. of A. (Here, we tend to do that to ALL food that is imported) These imports never taste truly authentic until we modify them ourselves in the States. Enchiladas are no exception. They are traditionally made with a mole` sauce. Here in the states, we don't even try to find something similar to mole`, we either use salsa (like myself) or canned tomato sauce (eek). In Mexico, the traditional tortilla used is corn. Here in America, where Monsanto is the devil, we skip the genetically modified starch and opt for the health conscious whole wheat tortilla. In Mexico, enchiladas usually contain Cotija or Queso Blanco cheese. Here, it is plain ol' Vermont Cheddar, which in case you are not up to date with your geography, happens to be ~~just north of~~ nowhere near the Mexican border. It's the American way. We take imports and we absolutely ~~ruin~~ modify them to our liking. Forget it, let's Dish!!!

Nice rims?

Suggested music on Spotify: Since we are modifying foreign imports from their original state to suit our American needs, let's go with Los Del Rio, Latin American music, modified to bring happiness to generations of wedding guests.

Suggested Kitchen Dance:Since we are listening to Los Del Rio, we will obviously be doing a whole lot of Macarena.

Suggested Beverage: Might as well stick with the going theme, tonight, we drink La Cerveza de Mexico, with the lime wedge. Another fine import modified with a piece of fruit to "enhance" the taste of the beer. All of these modifications are giving me a headache, let's drink a whole six pack.

Ingreients:

8, 10 in whole wheat tortillas

2 cups cooked wild rice

1, 15 oz can black beans, drained and rinsed

2 medium bell peppers, chopped

1 packet taco seasoning

2 1/4 cups medium salsa, divided

1 1/2 cups shredded Cheddar cheese

Directions:

Preheat the oven to 350 degrees F. Coat a 13×9″ baking dish with nonstick cooking spray and spread 1/2 cup of salsa over the bottom. Lay your tortillas out on a clean work surface.

In a large bowl, mix the rice, beans, peppers, taco seasoning, and 3/4 cup salsa. Divide evenly among the tortillas. Roll each tortilla tightly and place seam side down in the prepared baking dish. You may have to place some of the filled tortillas horizontally to make them fit. Pour the remaining 1 cup salsa evenly over the tops of the rolled tortillas in the baking dish. Sprinkle the cheese over the top. Bake for 18-20 minutes, until the cheese has melted. Serve with hot sauce and sour cream.