While I'm away with my hubby on a lovely holiday, my kids will be eating this dish from my freezer: Vegetarian Enchiladas. They're quick to make, freeze well, and served with a green salad they are a complete and filling meal...even for the non-vegetarians.
Ingredients:
- 1 can whole Pinto Beans
- 1 can refried beans
- 2 cups shredded cheddar cheese
- 1 small can chopped mild green chilies
- 1 can mild enchilada sauce
- 6 corn tortillas
- 1- 2 cups brown rice
- 1 tsp ground cumin
- 1 cube knorr vegetable bullion or equivalent
- 1 tsp red pepper flakes
I don't play favorites with my brand names. Can you tell? But I would if someone paid me.
1. Cook brown rice (according to directions on box). For a bit of flavor and mexican punch, you can add the cumin, bullion cube and red pepper flakes to the boiling water prior to adding the rice. 
2) When rice is done cooking, divide between two small casserole dishes. I prefer to divide my ingredients into two containers and freeze one for later. This recipe will also work well in one 8x8 pyrex casserole dish.
3) Combine beans, cheese, and green chilies. (no, that isn't dog food).
4) Spoon bean mixture onto a warmed corn tortilla and spread around.
I warm mine directly on the stove top individually. You can also place a stack in the microwave with a damp paper towel for a few seconds too. Warming prevents the tortillas from splitting when they are rolled.
5) Place the enchiladas on top of the rice. Squeeze in as many as you can so they fit snuggly like peas in a pod.
And while you are doing it, your hand will look more alive and colorful than mine! Promise.
6) Pour Enchilada sauce over all of the enchiladas, making sure the entire corn tortilla is drenched in sauce. I start with ends first since they will tend to dry out if not covered in sauce.
7) Sprinkle with cheese and place into an oven set at 350 degrees. Cover and bake until heated, aproximately 45 minutes.
Yummm.These will really hit the spot.
In fact, if I wasn't away on vacation, sipping wine and relaxing by the ocean with my high school sweetheart, I swear I'd be devouring these right now!
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1) Using MCP Coloring book actions, I converted the image to black and white.
2) Next, I used a soft paint brush (around 70 pixels in diameter) to restore the moss color.
3) I darkened the edges slightly using P.W. quick edge burn action, adjusted the contrast, boosted the color, then finally sharpened and resized for the web.
It looks a bit surreal.
