Bean and Cheese Enchiladas with Rice

Every year during Lent we Catholics arrange our cooking schedules as we give up meat on Fridays. Often hubs and I spend Fridays out for sushi but sometimes its nice to have a home-cooked meal. Enter the meatless enchiladas and Mexican night! Not only is this a tasty recipe but it includes both the entree and the side dish. It also works for nights outside of Lent and is perfect for the vegetarians in your life.

Bean and Cheese Enchiladas with Rice - serves 8

Have it:
8 6 inch flour tortillas
1 15 oz. tomato sauce
1 tbl. ground cumin
2 tsp. paprika
1 tsp. chili powder
1/2 tsp. mexican oregano (didn't know this existed but its easy to find)
1/2 c. water
3 c. cooked white rice
1 c. chunky salsa
1/2 c. sliced black olives
1 4 oz. can sliced green chiles
1 15 oz. can refried beans
4 oz. shredded cheddar cheese (or 8 oz. for the cheese lovers)

Do it:
1. Cook the white rice according to the package directions. Preheat oven to 350.

2. In a large bowl mix together the tomato sauce, cumin, paprika, chili powder and oregano. Add to this mixture the water and cooked rice.

3. Lightly grease a 9x13 casserole dish with oil or cooking spray. Spread the rice mixture onto the bottom of the dish to cover. On each of the tortillas, spread 3 tbl. refried beans on each and sprinkle with cheese. Roll up tightly and place seam side down on top of the rice. **the original recipe suggests spreading the beans on 4 tortillas and the cheese on 4 tortillas but I thought beans AND cheese was much better.

4. Top the rolled tortillas with the salsa, black olives and chiles. I also added some cheese to the top. Bake, covered, at 350 for 45 minutes.

I love that this recipe includes the rice and the enchiladas in one dish. Everything is ready at one time and the flavors meld together deliciously. And with all of the great spices, I recommend stocking your cabinet with Penzey's Spices which happens to be where I get most of my spices and this recipe :)

Source: Penzey's One Magazine