Rice And Bean Enchiladas With Red Sauce

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

INGREDIENTS

12		9 inch flour tortillas
		fat-free
		Filling
1	T	Canola oil
2		Onions, chopped
6		Cloves garlic, minced
16	oz	Tomato sauce
1	T	Chili powder
1/2	t	Red pepper flakes, crushed
2	t	Ground cumin
2	t	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		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  CopyrightÂ© 1996, Jane A. Rubey, M.P.H.,
R.D. email gourmet@aimnet.com  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
<phannema@wizard.ucr.edu>  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.

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“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 404 Calories From Fat: 57 Total Fat: 8.9g Cholesterol: 7mg Sodium: 1294.1mg Potassium: 1412.8mg Carbohydrates: 105.7g Fiber: 12.9g Sugar: 3.5g Protein: 15.6g