Bean Enchiladas

I love ethnic cuisine! It is inherently full of flavor and life! The variety in ethnic food is diverse in-and-of itself, so you can eat Mexican, Chinese, or Indian every day but not have to eat the same dish! This is a large recipe; it makes two 9"x13" pans! In my family, we like to prepare large casseroles  2-3 times per week so that we don't have to cook dinner everyday. This is a great  time saving recipe. It is also very cost effective as only 10 tortillas, 1 pound of beans, and 1 pound of rice make 10 large Enchiladas for 2 pans!

Ingredients...

1 recipe Refried Beans 
1 recipe of True Spanish Rice
1 recipe of Cheesy Sauce (prepare without red pepper)
Enchilada sauce or salsa

Optional Veggies:
Jamican Jerk Tofu
Scrambled Tofu
Olives
Spinach
Peppers

1. In a large bowl, combine the beans and 2 cups of Cheesy sauce; set aside. Pour 1 cup of Enchilada Sauce or Salsa on the bottom of each baking dish.
2. Place about 1/2 cup bean mixture, 1/2 cup rice, and a hearty spoonful of Cheesy Sauce  down the center of each tortilla.  Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; pour remaining Cheesy sauce down the center and swirl with a fork to create a marbled melted appearance. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 6 servings.