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. 

Difficulty Level: Moderate
Prep time: 30 minutes
Cooking time: 40 minutes
Total time: 1 hour 10 minutes
Yield: 12 (1 enchilada) servings

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 or bouillon (885 mg sodium)  

1 can chopped black olives 
1 medium onion, chopped 
1/2 cup fresh diced mushrooms 
1/2 teaspoon cumin 
1/2 teaspoon garlic powder or 2 cloves minced garlic 
1/2 teaspoon paprika 

1 can (20 oz.) mild enchilada sauce 
1 can (15 oz.) tomato sauce 

1 dozen corn tortillas 
1 can (16 oz.) vegetarian fat-free seasoned refried beans 

4 green onions, chopped 
1 medium tomato, diced 
Fresh cilantro, chopped 

1. Combine first group of ingredients in a pot and bring to a boil. Cover, reduce heat and simmer for 35 minutes or until liquid is absorbed. 
2. Prepare the second group of ingredients; cook in a covered pot to desired consistency. Once complete, add to the first group. 
3. Combine the two sauces. Set aside. 
4. To soften the corn tortillas, wrap in parchment and then in foil and warm in a 350°F oven for 8-10 minutes. (Or wrap corn tortillas in paper towels that have been misted with a water bottle, then heat them briefly in the microwave.) 
5. Remove one tortilla from wrapping (keeping the others covered) and place on a flat surface. Spread one side with refried beans and 1/3 cup rice mixture. 
6. Roll and place in 9×13-inch nonstick casserole dish, seam side down; do not let them dry out. Repeat until all 12 are in the casserole dish. Top with sauce as needed. 
7. Cover and bake at 350°F for 40 minutes. 
8. 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. 

Nutritional Data:  calories 195.23, fat 4.25g, sat fat 0.07g, cholesterol 0mg, sodium 633.50, carbohydrates 35.00g, fiber 5.53g, sugars 3.24g, protein 6.24g 

Created by Chef Edwin Cabrera, Copyright © AdventHealth Press