Name: Rice and Bean Enchiladas with Red Sauce
Ingredients: 12 9 inch flour tortillas; fat-free; ** Filling **; 1 tb Canola oil; 2 lg Onions; chopped; 6 Cloves garlic; minced; 16 oz Tomato sauce; 1 tb Chili powder; 1/2 ts Red pepper flakes; crushed; 2 ts Ground cumin; 2 ts Salt; 5 c Cooked rice; 3 lb Cooked beans; Water; as needed; 2/3 c Pitted black olives; chopped; 8 oz Sharp cheddar cheese; grated; (Reserve 2 ounces for topping); 1/2 bn Chopped cilantro leaves

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Jane rubey, Casserole	12	Servings

INGREDIENTS

12		9 inch flour tortillas; fat-free
		Filling
1	tb	Canola oil
2	lg	Onions; chopped
6		Cloves garlic; minced
16	oz	Tomato sauce
1	tb	Chili powder
1/2	ts	Red pepper flakes; crushed
2	ts	Ground cumin
2	ts	Salt
5	c	Cooked rice
3	lb	Cooked beans
		Water; as needed
2/3	c	Pitted black olives; chopped
8	oz	Sharp cheddar cheese; grated
		(Reserve 2 ounces for topping)
1/2	bn	Chopped cilantro leaves

INSTRUCTIONS

Make Ahead and Set Aside: - - Make the red sauce (see recipe). - - Make 5
to 6 cups of rice.  Use 1 1/2 cups long grain converted white rice OR brown
rice. - - Make 5 to 6 cups of beans or use 3-15 ounce cans. Pinto, black or
kidney beans, are good choices. Drain; place in a large bowl and mash.
In a large nonstick saute pan or sauce pan, heat oil. Add onion and garlic
and cook until soft. Add tomato sauce, chili powder, pepper flakes, cumin
and salt. Cook slowly, uncovered, 15 minutes to blend flavors.
Add half of the tomato mixture to the cooked beans in the bowl. Stir to
blend. Add the cooked rice to the remaining half of the tomato mixture.
To assemble: Preheat oven to 350F. Lightly oil a very large (9X16X3-inches)
or 2 smaller baking dishes. Place a thin layer of Red Sauce, (about 1-1 1/2
cups) on bottom of baking dish(es). Dividing the filling 12 ways, place
seasoned beans (about 1/2 cup), seasoned rice (about 1/2 cup), chopped
olives, cheese and cilantro on each tortilla.
Roll tightly and place, seam down, in a single layer in baking dish(es).
Top with remaining Red Sauce. Cover with parchment or wax paper and top
tightly with foil. Bake in preheated oven for 60 minutes. Remove foil and
paper, sprinkle with 2 oz. of reserved cheese and bake an additional 15
minutes. Serve with FRESH GREEN SALSA. Makes 12 large enchiladas.
Serves 12 -- Per enchilada: CAL: 558 Grams .....of PRO: 20 .....of CARB: 85
....of FAT: 14.1
Copyright© 1996, Jane A. Rubey, M.P.H., R.D. email [email protected]
http://www.aimnet.com/~gourmet
Recipe By     : Jane Rubey / Nutritiously Gourmet (1996)
Posted to MC-Recipe Digest V1 #232
Date: Tue, 1 Oct 1996 10:37:44 -0700 (PDT)
From: patH <[email protected]>
NOTES : You can make this entirely from scratch or speed things up with
canned enchilada sauce, canned tomatoes, canned tomato sauce, canned beans
and purchased rice seasoning.

A Message from our Provider:

“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”