eve11 | Black Bean and Rice Enchiladas

These just used a few canned pantry staples but came out really good.

6-7 small or 4-5 large tortillas (corn or flour, whatever your preference)
1 container (1 cup) Minute brown and wild rice
1/2 package of Uncle Ben's Zesty Mexican Beans
2/3 cup (approx) frozen corn
1 15 oz can green enchilada sauce
1/2 cup shredded mexican cheese
2 tbsp canned green chilies (optional)
1 tsp hot sauce or zhoug sauce (optional)
black olives for the top (optional)
more cheese to sprinkle over the top (optional I guess but you probably want this)

If using corn tortillas, heat them each with a dab of oil in a sautee pan over medium heat for about 1-2 min per side so that they won't crumble or break when rolled.

Preheat oven to 350.
Take the plastic top off the rice and heat in the microwave for 1 minute
Put the frozen corn in a microwave safe dish with some water and heat for 2 minutes, drain
Warm the beans according to directions (90 seconds in the microwave)

Mix together rice, beans, corn, 1/2 cup cheese, about 4 tbsp of the enchilada sauce, green chilies and hot sauce if using. Layer a bit of oil or butter onto the bottom of a glass pan (so the tortillas don't stick) that will fit all your enchiladas and then spread a thin layer of enchilada sauce over that. Fill the tortillas and place them folded ends down in the pan. Top with olives (if using) and pour over the rest of the enchilada sauce. Bake for 20 minutes until the sauce is bubbling. Sprinkle cheese over the top and bake for another 5 minutes. Serve.