Recipes

VEGETARIAN ENCHILADAS

Serves 6-8 people

8-10 flour or corn tortillas
1/2 lb grated cheese
1/2 bunch cilantro, chopped
2 c-ish cooked rice (any variety, brown of course is more filling and more healthy) NO SALT
1 can kidney beans (I would have loved to add an additional can of black beans, but didn't have anything but dry black beans)
1 can corn (No salt variety)
1/2 green pepper, chopped
1/4-1/2 c onion (I used red onion, but USE what you have on hand! Green, yellow, white, whatever!)
1/2 c-1 c Wal-Mart's Great Value Black Bean and Corn Salsa
Cook rice. While rice is cooking, combine HALF cheese, beans, corn, and cilantro. Add rice. Stir in salsa--if you like your enchiladas saucy, use more or less. I probably used about 1/2 c-ish. Spoon about 3/4 c mixture into a flour tortilla (about half that amount or less for corn tortillas), roll up and place in 9x13. Continue until pan is full. At this point you can choose to either do a couple of things--pour some salsa over the top, use enchilada sauce ( a little cheaper and adds a little kick!) or NOTHING. I used a little enchilada red sauce and sprinkled the remainder cheese over the top. Since the mixture is warm due to the rice, this only takes about 20 minutes in the oven at 350 to warm all the way through. You can eliminate cheese if you want to go completely vegan. If not, add a dollop of sour cream and serve with lots of shredded lettuce. If you want a few more cents to your serving, add a slice of avocado, a few chunks of tomato, a slice of lime and maybe a fresh sprig or a few leaves of cilantro on the top as a garnish. Super easy, super fast, super delicious and SUPER CHEAP! For less than $1 per serving! You can't beat it!