2-3 Cans refried beans 1 can tomato sauce 1 packet enchilada sauce mix 10 Large flour tortillas 2 C Rice Salsa Med. Place in large sauce pan with about 3 C water, spices, taco seasoning. Boil, stirring periodically, until the water evaporates and the vegetables are soft. Mix enchilada sauce mix with tomato sauce and cook according to packet directions.
Roll enchiladas in a large baking dish, making each one with equal parts beans and veggie mix.
Cover with enchilada sauce and grated cheese. Bake at 350 degrees for about 10-15 minutes. Rice Cook the rice using the juice from the tomatoes in place of part of the water. Cook the stewed tomatoes, salsa, and some chopped onion if desired with the rice. Serves about 5.