Spanish-rice enchiladas
1012 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Water |
| 1 | Onion, chopped | |
| 2 | cups | Fresh spinach, chopped |
| 3 | cups | Cooked brown rice |
| 1 | tablespoon | Soy sauce |
| 1 | teaspoon | Ground cumin |
Directions
5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas 1. Place water and onion in a medium saucepan. Saute until onion softens slightly.
2. Add the spinach. Cover and steam until just tender, 4 to 5 minutes.
3. Remove from heat. Add rice and seasonings. Mix and set aside.
(I would probably use a little wine, Bragg's Amino, and/or some veggie broth instead of the water for sauteing.) 4. Preheat oven to 350 degrees.
5. Spread 1 cup of Enchilada sauce over the bottom of a casserole dish.
6. Spread a line of the spinach-rice mixtue down the center of a tortilla.
7. Roll up and place, seam-side down, in the casserole.
8. Repeat until all of the ingredients are used.
9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30 minutes.
(Anyone NOT following the McDougall Plan, could top this off with some
no-fat cheddar cheese and/or serve with a bit of no-fat sour cream.
Taken from The New McDougall Cookbook, by Dr. John & Mary McDougall.