

February 11, 2009



Ingredients	Instructions
1 can Enchilada Sauce, 28 oz.	Preheat oven to 375 degrees. Spread 1/2 cup enchilada sauce in bottom of 9x13 baking dish. In a sauce pan, mix rice, beans and 1-1/4 cup water. Cover and bring to a boil. Reduce heat and cook until water is absorbed and rice is tender (about 25 mins.) Squeeze spinach dry, stir into rice mix with 1 cup sauce and 3/4 cup cheese. Cook 5 mins. Spoon mix down center of tortilla and roll up. Place in dish. Top with remaining cheese and sauce. Bake until bubbly, about 15 mins. Serve with sour cream and guacamole.
1/2 cup Rice, uncooked
1 can Black Beans, 15 oz., rinsed and drained
1 pkg. Frozen Chopped Spinach, 10 oz. thawed
1-1/2 cups Cheddar Cheese, 6 oz. shredded
6 Flour Tortillas