Name: Recipe for Bean and Grain Enchiladas
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour, 10 minutes
Yield: 12 (1 enchilada) servings
Ingredients: 2 hot water; 1/2 brown rice; 1/2 cracked wheat; 1 finely grated carrots; 1 1/2 beef-style seasoning; 1 can chopped black olives; 1 medium onion, chopped; 1/2 fresh diced mushrooms; 1/2 cumin; 2 cloves garlic, minced; 1/2 paprika; 1 (20 oz.) can mild enchilada sauce; 1 (15 oz.) can tomato sauce; 1 dozen corn tortillas; 1 (16 oz.) can vegetarian fat-free seasoned refried beans; 4 green onions, chopped; 1 medium tomato, diced; Fresh cilantro, chopped

Two enchiladas with sauce and parsley, carrot, and olive garnishes

Entrees

A Mexican Classic

Enchiladas come from Mexico and date back to at least the Mayan culture. They consist of corn tortillas wrapped around a filling, covered with sauce, and baked. Don’t let the long list of ingredients intimidate you—this enchilada dish is worth the effort! To expedite the process, you can prep the brown rice and cracked wheat beforehand and store in the refrigerator until ready to use.

Bean and Grain Enchiladas

Recipe courtesy of

Heather Leno

Prep Instructions

Yield: 12 (1 enchilada) servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes

Recipe Ingredients

2 cups hot water
1/2 cup brown rice
1/2 cup cracked wheat
1 cup finely grated carrots
1 1/2 teaspoons beef-style seasoning
1 can chopped black olives
1 medium onion, chopped
1/2 cup fresh diced mushrooms
1/2 teaspoon cumin
2 cloves garlic, minced
1/2 teaspoon paprika
1 (20 oz.) can mild enchilada sauce
1 (15 oz.) can tomato sauce
1 dozen corn tortillas
1 (16 oz.) can vegetarian fat-free seasoned refried beans
4 green onions, chopped
1 medium tomato, diced
Fresh cilantro, chopped

Combine the first 5 ingredients in a pot and bring to a boil.
Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed.
Prepare the next 6 ingredients; cook in a covered pot to desired consistency. Once complete, add to the first group.
Combine the enchilada sauce and tomato sauce; set aside.
To soften the corn tortillas, wrap in parchment and then in foil and warm in a 350°F oven 8–10 minutes. (Or wrap corn tortillas in paper towels that have been misted with a water bottle, then heat briefly in the microwave.)
Remove 1 tortilla from wrapping (keeping the others covered) and place on a flat surface. Spread 1 side with refried beans and 1/3 cup rice mixture.
Roll and place in 9x13-inch nonstick casserole dish, seam side down; do not let enchiladas dry out. Repeat until all 12 are in the casserole dish. Top with sauce as needed.
Cover and bake at 350°F for 40 minutes.
Sprinkle onion, tomato, and cilantro down the center of the casserole and serve.

NOTE: Any leftover filling can be frozen and eaten later in a burrito with added fresh vegetables and salsa or a topping of your choice.