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Categories:Viewed: 45 - Published at: 5 years ago
Ingredients
- 2 onions, chopped and steamed
- 1 stalk celery, finely chopped
- 1 carrot, finely grated
- 1 c. cooked brown rice
- 3 c. cooked pinto beans with 1 c. bean juice
- 1 tsp. cumin
- 1 tsp. sea salt
- 1 tsp. garlic powder
Method
- Steam chopped vegetables in a small amount of water in a skillet.
- Add the cooked rice, pinto beans, bean juice, garlic powder, salt and cumin.
- Heat thoroughly.
- Dip each tortilla in hot tomato sauce (see tomato sauce recipe) to soften.
- Fill tortilla with 2 tablespoons of the rice-bean mixture.
- Roll up and put into a 13-inch baking dish.
- Cover with tomato sauce.
- Top with Cashew-Pimento Cheese Sauce (see recipe).
- Bake at 350° for 30 minutes.
- Baste occasionally during baking or cover with foil to prevent enchiladas from drying out.
