Recipe - Rice And Bean Enchiladas With Red Sauce

12 9 inch flour tortillas;
fatfree
** Filling **
1 tablespoon Canola oil
2 lg Onions; chopped
6 Cloves garlic; minced
16 ounce Tomato sauce
1 tablespoon Chili powder
One half teaspoon Red pepper flakes; crushed
2 teaspoon Ground cumin
2 teaspoon Salt
5 cup Cooked rice
3 pound Cooked beans
Water; as needed
2/3 cup Pitted black olives; chopped
8 ounce Sharp cheddar cheese; grated
(Reserve 2 ounces for
topping)
One half bn Chopped cilantro leaves

Make Ahead and Set Aside: Make the red sauce (see recipe). Make 5
to 6 cups of rice. Use 1 One half cups long grain converted white rice OR brown
rice. Make 5 to 6 cups of beans or use 315 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 (9X16X3inches)
or 2 smaller baking dishes. Place a thin layer of Red Sauce, (about 11 1/2
cups) on bottom of baking dish(es). Dividing the filling 12 ways, place
seasoned beans (about One half cup), seasoned rice (about One half 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 gourmet@aimnet.com
http://www.aimnet.com/~gourmet
Recipe By : Jane Rubey / Nutritiously Gourmet (1996)

Posted to MCRecipe 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.