Tasty Enchiladas--an easy recipe

Enchiladas:
corn tortillas
2 cups cooked rice (brown or long grain)
2 (15-ounce) cans black and/or other beans, drained
1/3-2/3 cup salsa
1/2-1 teaspoon taco seasoning

Warm tortillas in oven at 350 for about 10 minutes. Meanwhile, mix beans with rice, salsa, and taco seasoning. Take warmed tortillas and stuff with bean mixture and place in a greased(cooking spray) casserole dish, seam side down. Cover with cheese sauce. Bake to golden brown. Makes quite a lot, enough for leftovers.

Note: this recipe is great to use with leftover beef (like roast), pork, or chicken.

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