Combo Plate Recipe

Prepare Mexican-style Rice

Rinse 1 cup long-grain rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the rinsed rice and toast, stirring, for 2–3 minutes until some grains turn light golden. Stir in 2 tablespoons tomato sauce and 2 cups chicken or vegetable broth, 1/2 teaspoon cumin and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Prepare Quick Seasoned Beans

Heat 1 teaspoon olive oil in a small saucepan over medium heat. Sauté 1/4 cup finely chopped onion until translucent, about 3 minutes. Add 1 minced garlic clove and cook 30 seconds. Add a 15 oz can drained pinto beans and 1/2 teaspoon chili powder. Mash about half the beans with the back of a spoon for a creamy texture, leaving the rest whole. Simmer 3–4 minutes until heated through. Adjust salt to taste. Keep warm until plating.

Soften Tortillas

Lightly brush both sides of each corn tortilla with 1 tablespoon cooking oil or heat a skillet over medium and warm tortillas for 20–30 seconds per side until pliable. Stack them covered with a clean towel to keep warm.

Assemble Enchiladas

Preheat oven to 350°F (175°C). Spread about 1/2 cup of the red enchilada sauce in the bottom of a small baking dish. Working with 3 corn tortillas, place about 2/3 cup of your chosen enchilada filling (for example shredded chicken mixed with 1/4 cup enchilada sauce and 1/4 cup shredded cheese) down the center of each tortilla. Roll tortillas snugly and place seam-side down in the baking dish. Pour remaining enchilada sauce evenly over the rolled enchiladas and sprinkle with remaining shredded cheese. Bake 12–15 minutes until cheese is melted and sauce is bubbly. Remove and let rest 2 minutes.

Build the Taco

Select one warmed tortilla (corn or the 1 flour tortilla if preferred). Add about 1/3 cup of your chosen taco protein (seasoned ground beef or shredded chicken). Top with 2 tablespoons diced onion, 1 tablespoon chopped cilantro, and a squeeze of lime. Add a spoonful of sour cream or a drizzle of reserved enchilada sauce if desired. Fold and keep warm.

Prepare or rewarm proteins as needed. For shredded chicken: combine 2 cups cooked shredded chicken with 1/4 cup enchilada sauce and heat in a skillet over medium until warm. For seasoned ground beef: if starting raw, brown 1/2 pound ground beef in a skillet, drain excess fat, then stir in 1/2 teaspoon chili powder, 1/2 teaspoon cumin and salt to taste and cook 2 minutes more. Keep proteins warm for assembly. Reserve 1/4 cup shredded cheese to top the taco if desired.

Warm the red enchilada sauce in a small saucepan over low heat until just simmering. Prepare toppings: shred lettuce, dice tomatoes, thinly slice pickled jalapeños if using, and set out sour cream and lime wedges for serving.

On each plate, place two baked enchiladas (from the baking dish) and one taco. Spoon about 1/2 cup of rice and 1/2 cup of the seasoned beans alongside. Garnish enchiladas with shredded lettuce, diced tomatoes and a dollop of sour cream. Place lime wedges on the plate. Serve immediately.