Spicy Vegetarian enchiladas

Ingredients

1 can pinto beans, drained & rinsed
1 can diced tomatoes (I use cilantro lime variety), drained
1/2 can refried beans
1 cup cooked white rice.(You can use Spanish rice if desired)
1 can green enchilada sauce
8-10 corn tortillas
1 cup Veggie shreds colby/jack cheese (if desired)
1 pkt Taco seasoning

Instructions

In a 2 qt. sauce pan mix the rice, tomatoes and taco seasoning. Add the pinto and refried beans. Heat until warm and well mixed.

Place a tortilla on a micro safe plate, heat for 8-10 seconds to soften, place a scoop of the bean mixture onto the tortilla, add a sprinkle of cheese, and roll the tortilla up. Place the enchilada in a baking dish and repeat until all of the mix is used up.

Top all enchiladas with the enchilada sauce, sprinkle remaining cheese on top, and bake at 350 for 35-45 mins. Keep an eye on the enchiladas. Cook times vary from my oven to yours, so keep an eye on them!

You can top these with sour creme, sliced avocado, guacamole, or even salsa if you'd like.