Bean Enchiladas

What you need

• 1 Tbsp Veggie Oil
• 3 Cup Beans
• 1 Cup Diced Onion
• 1 Tbsp Minced Garlic
• ½ Cup Diced Carrot
• 1 Cup Tomato Sauce
• 2 Cup Water
• 1 Cup Brown Rice
• 1 Bay Leaf
• 1 Cup Shredded Cheddar Cheese
• 6 Whole Wheat Tortilla

What you do

1. Make sure to wash your hands before you begin.
2. Preheat oven to 350F.
3. In a large skillet heat veggie oil over medium heat. Cook onions and garlic until onions are almost translucent. Add carrots, 2 cups of beans and tomato sauce and cook for 5 minutes. Set aside.
4. Add water, rice and a bay leaf to a pot and bring to a boil.
5. Reduce heat, cover pot and simmer for 5-10 minutes or until rice is cooked.
6. Add 1 cup of beans to the cooked rice.
7. In a large pan layer all ingredients. Bean mixture on the bottom, ½ cup shredded cheese, rice and beans above, and a layer of tortillas. Bake for 20-30 minutes and then add the rest of the shredded cheese for the last 10 minutes of cooking.