- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 green bell pepper, diced
- 1 12-ounce can SPAM® Jalapeño, grated
- 1 (15-ounce) can black beans, rinsed and drained
- 2 tablespoons chopped fresh cilantro
- 2 cups cooked white rice
- 2 cups shredded Mexican blend cheese, divided
- 1 (28-ounce) can La Victoria® Red Enchilada Sauce
- 8 (8-inch) corn or flour tortillas
- Wholly Guacamole®, to serve
SPAM®-Chiladas are so in-chilada right now. Stylish warm tortillas are dressed with garlic, cheese, peppers, onions, rice, black beans, and Jalapeño SPAM®. Top that ensemble with enchilada sauce and sprinkle with even more SPAM®.
- 1
Heat oven to 350°F.
- 2
In large skillet, heat oil on medium-high. Cook onion, garlic and pepper for 5 minutes or until onion is softened. Add SPAM® and fry for 5 minutes or until SPAM® is browned. Set aside about 1/4 cup of the SPAM® mixture for garnish.
- 3
Add black beans, rice, cilantro and 1 cup of the cheese. Stir until well combined.
- 4
Spoon 1/4 of enchilada sauce over the bottom of a 9x13-inch baking dish. Heat tortillas and coat with enchilada sauce. Spoon SPAM® mixture on to each tortilla. Roll up to enclose filling. Place in dish and pour remaining enchilada sauce over tortillas.
- 5
Top with the remaining shredded cheese. Cover with foil and bake 40-45 minutes or until warmed through. Serve with guacamole if desired. Sprinkle reserved fried SPAM® over enchiladas.