Rice and Bean Enchiladas with Red Sauce
| Yield: | 12 Servings |
| Categories: | Casseroles |
| 12 | 9 inch flour tortillas; fat-free | |
| ** Filling ** | ||
| 1 | tb | Canola oil |
| 2 | lg | Onions; chopped |
| 6 | Cloves garlic; minced | |
| 16 | oz | Tomato sauce |
| 1 | tb | Chili powder |
| 1/2 | ts | Red pepper flakes; crushed |
| 2 | ts | Ground cumin |
| 2 | ts | 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 | bn | Chopped cilantro leaves |
Advertisement