This recipe is delicious as enchiladas or rice bowls. I make enough to freeze as rice bowls for the kid's lunch.

12 flour tortillas (some people prefer corn)

5 cups of cooked brown rice

3 cups of black beans

1 diced onion

1 diced green pepper

2 diced zuchnni

2 julienned carrots

60 ounces of enchilada sauce mild (I can mild red enchilada sauce)

20 ounces of crushed tomatoes

garlic

3 ounces of vegan cheese.

Preheat the oven to 350 degrees

Soften the vegetables in the oil of your choice in a skillet with garlic. Mix the rice, beans, cooked vegetables, 2 ounces of vegan cheese, and tomatoes in a large bowl.

Pour 12 ounces of enchilada sauce into the bottom of 9 by 12 baking dish. Fill the tortillas with rice mixture. Roll them tightly. Line the tortillas in rows in the baking dish. Cover with tinfoil. Bake 30 minutes. Uncover. sprinkle with the remaining 1-ounce cheese and bake for 10 minutes.

Serve with fresh seasonal fruit.

There should be enough for 4 rice bowls for lunches and 2 for the freezer. We top this bowl with sour cream, Avacado, blackened corn, and green onions.

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