Enchiladas Spicy Spicy (as my daughter would say)!

All I have to say is...YUM.

2 cups raw pinto beans, soaked overnight then cooked

2 cups cooked brown rice

6-8 whole grain tortillas (Ezekiel brand is good)

1-2 cups shredded white cheddar or monterrey jack cheese

organic sour cream

Enchilada Sauce:

www.cooking-mexican-recipes.com/enchilada-sauce-recipe.html

super easy and good. of course I used whole wheat flour, sea salt and organic free range chicken broth.

Place cooked beans and rice into a mixing bowl and add 1/4-1/2 cup of the enchilada sauce, mix well. Spread some of the sauce in the bottom of your baking dish. Take each tortilla, and spread the bean/rice mixture inside (about a 1/2 cup in each?), then roll up and place in dish seam side down. Poor remaining sauce over all of the rolled tortillas and sprinkle cheese on top. Bake at 375 degrees for about 20-25 minutes. Serve with your favorite veggie! You could also add cooked chicken to the enchiladas. Drop a dallop of the sour cream on top and enjoy!