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Spanish Rice and Enchiladas

Wednesday, August 31, 2011

Spanish Rice and Enchiladas


1/2 cup dry brown rice
1 cup of water
3 cans of tomato sauce
1/2 to 1 cup hot sauce
Corn tortillas
Vegan cheese
1 can refried beans (or black beans) with some spices
Green and red pepper


Boil the brown rice in a cup of water(more if you need it) for a half hour. Mix the tomato sauce with the hot sauce, this is what I call the tomato sauce. Cut up all the veggies and line them up.

In a pan spread out some tomato sauce ( then put corn tortillas in the pan, on the tortillas, spread some beans, some of all the veggies, some vegan cheese, some tomato sauce, repeat this in layers (I think I did 2 layers) then on the top I put tortilla, tomato sauce (I put quite a bit of sauce) and cheese. This makes the Enchiladas. Put the Enchiladas in the oven for around 20 minutes. (Oh the oven on 350 degrees)

When the half hour is up on the brown rice I put in some tomato sauce, onion, green pepper and some spices and stir until mixed together and cook for around 10 more minutes.


I don't measure anything so everything is a guess. I usually get one of the bigger can and the medium size can of tomato sauce (I don't know the ozs. of the cans) and I always have some left over.

I use a taco seasoning packet (not the whole thing), chille powder, paprika, onion powder, garlic powder.

You can use wheat tortillas (I started using corn tortillas cause the wheat tortillas have soy in them and now I like them better cause they don't seem soggy)

If you're a vegetarian you can use cheddar cheese (I used to use lots of cheese). And you don't have to put any cheese or vegan cheese also.
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