no-roll mexican rice enchiladas

Day 2 of being a vegetarian. These first 2 weeks, I'll have a new recipe every day. Once we get settled into our routine, I won't be posting them unless I find new ones. :) Tonight we are having No-Roll Mexican Rice Enchiladas. Because of the GERD, I am not supposed to have spicy things, which I thought meant having to give up Mexican food. I found this recipe and it is a mild one. Didn't bother me one bit. So yummy!

Ingredients:

1 box of rice and vermicelli mix w/ Spanish seasonings

2 tablespoons of butter or margerine

2 1/4 cups of water

1 can (19oz) mild enchilada sauce

1 can (16 oz) pinto beans, drained and rinsed

1 can (11 oz) southwestern style corn, drained

1 package of 6" flour tortillas (10 tortillas total)

2 cups of mexican style shredded cheese

Preheat oven to 350. While it is preheating, in a skillet, put butter and rice mix until golden brown. Pour in water and sauce mix that came in the box. Reduce heat and cover for 15-20 minutes, or until rice is tender. Mix in 1/2 cup of enchilada sauce, the pinto beans, and southwest corn. Arrange tortillas in 2 rows of 5 in baking dish, placing tortillas open end up, slanting and overlapping. In each shell, put about half a cup of the rice mixture. Top with 1 tablespoon of cheese. Pour remaining enchilada sauce evenly over enchiladas. Cover tightly with foil.Bake 30 to 35 minutes or until hot and sauce begins to bubble. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes longer or until cheese is melted.