Embark on a culinary journey with cannelloni bursting with Mexican spices and a rich salsa roja.
Did you know?
Cannelloni, often stuffed with a ricotta-spinach blend, has found a new friend in Mexican flavors—proof that food knows no borders.
Take a trip from the rolling hills of Italy to the vibrant streets of Mexico without leaving your kitchen. Welcome to the world of fusion cuisine, where we combine the delicate, tubular delight of Italian cannelloni with the bold, piquant flavors of Mexico. Imagine biting into a tender pasta shell bursting with the flavors of cumin-spiced beef, black beans, and melting cheese, topped with a homemade salsa roja that sings with the freshness of tomatoes and the warmth of Mexican chiles. This dish, a cross-continental culinary hand-shake, marries the comfort of Italian pasta bake with the zing and vivacity of a Mexican fiesta. It's like an international food festival in your mouth! Indeed, it's a celebration of how far food can travel and how different culinary traditions can come together on the same plate, maintaining their uniqueness while still complementing each other perfectly.
Ingredients
To create this dish of Italian and Mexican fusion, you'll need classic cannelloni pasta shells and an array of ingredients that pay homage to the robust flavor profile of Mexican cuisine.
In this dish, the key ingredients that stand out are the cannelloni pasta shells, which provide the perfect vessel for our Mexican-spiced beef and beans, and the homemade salsa roja, which layers on an authentic Mexican taste.
- 12 cannelloni pasta shells
- 500g ground beef
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 400g canned black beans, drained and rinsed
- 200g cheddar cheese, grated
- 400g canned crushed tomatoes
- 1 small red chili, finely chopped
- 2 teaspoons dried oregano
- Salt and pepper to taste
- Fresh coriander for garnish
Steps
Follow the steps below with passion and precision to create a spectacular fusion dish that brings a piece of Mexico into the classic Italian cannelloni.
- Preheat your oven to 180°C.
- Heat olive oil in a pan over medium heat, add the onions and garlic, and sauté until soft.
- Add ground beef to the pan, breaking it apart with a spatula, and cook until browned.
- Season the beef with cumin, smoked paprika, chili powder, salt, and pepper. Stir well to ensure the beef is evenly coated with the spices.
- Stir in the black beans and half of the grated cheese until the mixture is well combined and remove from heat.
- In a separate bowl, mix together the crushed tomatoes, chopped chili, oregano, salt, and pepper to make the salsa roja.
- Spread a thin layer of the salsa roja on the bottom of a baking dish.
- Fill the cannelloni shells with the beef and bean mixture and lay them in a single layer on top of the salsa in the baking dish.
- Pour the remaining salsa roja over the filled cannelloni, ensuring they are completely covered.
- Sprinkle the remaining cheese over the sauce and cover the dish with aluminum foil.
- Bake in the preheated oven for 30 minutes, then remove foil and bake for another 15 minutes until the cheese is golden and bubbly.
- Let the dish rest for a few minutes before serving. Garnish with fresh coriander.
Add some extra love
For an extra layer of flavor, add some chopped jalapeños to the beef mixture for a spicy kick, or serve with a dollop of sour cream to balance the heat.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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