Meatless Monday - Super Easy Enchiladas

I don't know what your Mondays are like, but mine are catch up days from the weekend.

Catch up on laundry.
Catch up on Etsy emails.
Catch up on housework.
Catch up on exercise.
Catch up on everything.


So when it comes to dinner, I want something super easy and low effort.

Once again, low quality phone photo. Sorry. :)

This meal is fabulous for that. It's probably not one of the healthiest meals I do, because I do use storebought Enchilada sauce, and I use quite a bit of cheese. (Normally I try to keep my animal product intake to 10% or less of my total diet. )

Bad photo. Lots of yummy cheese.

But - it's super easy - and my kids (age 5 and 7 ) loved to help with this one.

So, without further ado, here's the recipe:

Super Easy Meatless Monday Enchiladas
by Shana Galbraith

8 to 10 whole wheat tortillas (You can make your own with this super easy recipe )
1 can fat free refried beans (I use the fat free so they don't contain any lard or canola oil )
1.5 cups cooked brown rice (I had leftovers from earlier in the week)
1 can enchilada sauce (I used La Victoria mild)
2 cups shredded mozzarella cheese

1. Spray 9x13 baking pan with olive oil spray. Preheat oven to 375F.

2. Spread 2 Tbsp (approx) refried beans on a tortilla. Add 4 or 5 spoonfuls rice. Roll up tortilla. Place in baking pan.  Repeat 8 to 10 times.

3. Top all rolled tortillas with can of enchilada sauce. Then sprinkle mozzarella cheese all over the top.

4. Cover pan with tin foil and bake for 30 minutes at 375F.

Serve with lettuce, tomato, and sour cream, if desired.