4
1 hour
Mexican Cannelloni
Recipe by: Jacqueline Alwill
- 2x 410g cans Ardmona Rich &Thick Diced Tomatoes
- 1x 250g packet cannelloni pasta or fresh lasagna sheets
- 1 cup (70g) grated mozzarella
- 1 cup (70g) grated cheddar cheese
- 1-2 avocados
- 1 lemon
- Tabasco sauce, to serve
Mexican Mince:
- 2 tbsp extra virgin olive oil
- 1 medium brown onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- ¼ bunch coriander, leaves picked stalks finely chopped
- 1 red capsicum, seeds removed, and flesh diced
- 1 ½ tsp cumin powder
- 1 tbsp smoky paprika
- 1 tsp dried oregano
- 2x 400g tin lentils, rinsed and drained
- 1x 400g tin black beans, rinsed and drained
- 1x 410g can Ardmona Rich & Thick Diced Tomatoes
- Sea salt and black pepper
- Cook the Mexican mince first. Heat a large sauté pan on medium heat and add olive oil, onion, garlic, chopped coriander stalks and capsicum. Cook for 5-6 minutes or until soft then add the cumin, smoky paprika, and oregano and cook for 1-2 minutes stirring throughout. Add lentils, black beans, can of tomatoes, sea salt and black pepper and cook for 15 minutes.
- Heat oven to 180°C.
- Pour 2 tins of tomato over the base of the lasagna pan. Fill each cannelloni with Mexican mince, lay flat and repeat until the cannelloni are finished. If there is remaining mince, then simply pour it around the edges of the dish (no waste!).
- Pour another tin of tomatoes over the top of the cannelloni, then sprinkle the grated mozzarella cheese and cheddar over the top and bake in the oven for 20-25 minutes.
- Whilst it cooks, make the guacamole by mashing the avocado with lemon juice, salt, pepper and chilli flakes if desired.
- Once the cannelloni are cooked, spoon guacamole over the top of the dish, garnish with the coriander leaves and serve.
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