Enchiladas and Spanish Rice

A post and a recipe from my sister Heather:

I actually got this recipe from my sister, Jen. I made it for the second time tonight and we still love it.

Spread thin layer of green enchilada sauce on the bottom of a 9×13 pan (actually this recipe makes 2 pans and then some)

Fill 6 inch corn tortillas with this filling :

Spanish rice:

2 tblsp oil

2 tblsp chopped onion

1 1/2 cup uncooked brown rice

3 cups chicken broth (okay so not totally veggie- I could try it with vegetable broth or water but I haven’t yet)

1 cup chunky salsa

Get a pot – heat oil – stir in onion cook about 5 minutes until soft – add rice – stir and cook until lightly browned – add broth and salsa – bring to a boil – the turn to low and simmer for about 40 minutes to an hour.

In a big mixing bowl dump in Spanish rice with 2 cans of black beans (drained and rinsed) a little green enchilada sauce and maybe some shredded cheese ( You could also add more onions, red peppers, chopped tomatoes, or whatever else sounds good)

Place all the rolled up enchiladas in the pan and pour more green enchilada sauce on top and then some shredded cheese.

Bake at 350 for about 30 minutes.

Serve with shredded lettuce, tomatoes, sour cream, and maybe some fresh cilantro.

-Heather