Roasted Vegatable Enchilades and Mexican Rice

Ingedients:
1 zucchini
1 yellow Squash
bell peppers (1/4 red, 1/4 green, 1/4 yellow)
1 small onion, diced
1 can black beans
1 can died green chilies
1 tsp chili powder
1 tsp ground cumin
2-3 garlic cloves, minced
1/2 C. chopped fresh cilantro
8-12 corn tortillas
Vegan Friendly Enchilada Sauce ( google for, there are homemade recipes and store friendly options. I think last time I used a Lawry's packet with organic tomato paste. It was the only option that specifically stated there was no MSG, some of the labels on the other enchilada sauces its hard to tell for sure. I need to try some of the homemade versions)

Place the peppers, onions, zucchini, and squash on a large baking sheet. Lightly spray with olive oil. Sprinkle with salt and pepper. Toss veggies. Place in oven at 400 degrees for about 20-30 mins until veggies are done. Let cool to room temperature and reduce the oven to 350 degrees.

In a bowl, combine the black beans, cumin, chilli powder, diced green chilies, garlic, and cilantro. Then add the roasted veggies. Mix together.

Spead 1/4 cup of enchilada sauce on bottom of an 8x8 pan. Add a layer of tortillas, covering the bottom of the pan. Top with 1/3 the veggie mixture. Then make another layer of tortillas, and veggie mixture. Make a third and final layer. (sometimes it seems I only use 8 tortillas, with two layer -more veggies in between and fewer calories) Pour remaining enchilada sauce over the top of it all. You may not use all of the sauce, just eyeball it. Cover the pan with aluminum foil and bake at 350 degrees for 20 mins. Remove the foil and bake for another 10 mins approx. Let cool for a few mins, then cut and serve.

Original recipe came from HERE


MEXICAN RICE

My dear friend from Mexico taught me how to make a simple mexican rice.

Ingredients:
1/2 T. olive oil
2 C. White Rice
1 can Organic Tomato Sauce
1 can Organic Diced tomatoes
water(if needed)
Chili powder
Salt and pepper

Place the oil and the rice in a skillet. Fry the rice for about 5-10 mins, browning it a bit.
Then read the package directions to see how much water the rice needs to cook in.
Place the tomato sauce in a liquid measuring cup, add water to it until it makes the total amount of water the recipe calls for (so you are counting the tomato sauce as some of the water)
Add the water, sauce mixture to the rice, as well as the diced tomatoes, and cook.
The key is low heat, for a long time! Like 30 mins at least.
If it looks too dry, add a little more water. If it's too runny, keep cooking it.
I like to cook it until it is soft and starts to "fry" a  little on the bottom. I flip it over several times to get that "fried" effect on lots of the rice. When i am satisfied with how it looks, we eat it!!