Sorry for the lame picture. I had leftovers for lunch today, and this was my attempt at making them look good the second day.
Seriously though- these are the easiest vegetarian enchiladas ever. And they were a hit with the whole fam!
Quick n tasty Veggie Enchiladas
1 cup of brown rice
2 cups of water
1 can Bush's Grillin Beans- Black Bean Fiesta
Shredded mexican blend of cheese
Your favorite tortillas
1 can of your favorite enchilada sauce
Directions:
Put brown rice and water in rice cooker and let it do its thing.
When done mix with can of Fiesta Beans. Spoon into tortillas (I dip mine in enchilada sauce first), sprinkle with cheese, and roll up. Place in a baking pan. Repeat until filling is gone. Pour excess enchilada sauce over the top. Sprinkle with cheese. Bake at 375* until bubbly and crisping on edges. Top with favorite toppings and enjoy!
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