Pinto Enchiladas

• 2 onions, chopped and steamed
• 1 stalk celery, finely chopped
• 1 carrot, finely grated
• 1 c. cooked brown rice
• 3 c. cooked pinto beans with 1 c. bean juice
• 1 tsp. cumin
• 1 tsp. sea salt
• 1 tsp. garlic powder

1. Steam chopped vegetables in a small amount of water in a skillet.
2. Add the cooked rice, pinto beans, bean juice, garlic powder, salt and cumin.
3. Heat thoroughly.
4. Dip each tortilla in hot tomato sauce (see tomato sauce recipe) to soften.
5. Fill tortilla with 2 tablespoons of the rice-bean mixture.
6. Roll up and put into a 13-inch baking dish.
7. Cover with tomato sauce.
8. Top with Cashew-Pimento Cheese Sauce (see recipe).
9. Bake at 350u0b0 for 30 minutes.
10. Baste occasionally during baking or cover with foil to prevent enchiladas from drying out.

onions, celery, carrot, brown rice, beans, cumin, salt, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=593517 (may not work)