Vegetarian Enchiladas

This recipe is so utterly simple that I can't even stand it. It's really good too so everyone should make it at least once. Unless you're Tonya whose husband needs meat at his meals (Megg told me that, hope it's true) and then you'll have to add some beef or chicken to it.

1 box of instant Spanish Rice
1 can of pinto or black beans (I like pinto)
8-10 tortillas
1 can of enchilada sauce (red or green, I've used both)
2 Cups cheddar cheese

Cook rice. Combine rice, beans, 1 cup cheese, and half of enchilada sauce. Mix. Spoon mixture into tortilla, roll and place in glass baking dish. Makes 8-10. Cover with leftover enchilada sauce and cheese. Bake at 350.

Serve with guacamole, sour cream, salsa, and tortilla chips. Sometimes I layer lettuce, sour cream, guac and salsa on top of the tortillas. So good. Salad as a side dish. Oh and you can spritz some lime on the top and you're good to go.

Enjoy!