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Rice and Cheese Enchiladas


When I was growing up, my mother used to treat each of the children to special times alone with her. Sometimes it was a trip to a store, a museum, or a restaurant for lunch together. When we were living in Denver, my favorite destination was the Mediterranean Health Cafe. It was a quaint, family-run restaurant in a hip neighborhood that wasn’t too far from school. Everything that came out of that kitchen was delicious! I still crave their sugar sprinkle cookies. But my favorite dish by far was their enchiladas. While this is not their recipe, in my memory it comes pretty close.


Prepare the Enchilada Sauce


Heat oil in a sauté pan. Stir in flour and mix to combine. Add chili powder, cumin, garlic powder, and salt, and stir constantly for two minutes.


Stir in tomato sauce and water, and cook until thickened, about 10 minutes.

Assemble the Wraps


Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking pan.


In a bowl, combine rice, beans, salsa, one cup cheese, zucchini and carrots (if using), and 1/2 cup enchilada sauce. Fill wraps with mixture and roll up, cigar-style. Place wraps in prepared baking pan. Top with remaining enchilada sauce and cheese.


Cover and bake for 30 minutes. Uncover and bake for 10 to 15 minutes, until cheese is bubbling.


Make a large pareve pot of rice and separate into cup measurements. Freeze in separate batches in freezer. This is a great time-saver and saves a step when you make or serve any of these recipes.



If you want to cut down on your salt intake, try using dry beans instead of canned beans. For every one cup of dry beans, add about three cups water and soak overnight. Drain and rinse, then cover with about two inches water over the top of the beans. Bring to a boil and then lower heat and simmer until soft, about 45 to 90 minutes. Add salt to flavor only after the beans are tender. Use in recipes as directed. Cooked beans can also be frozen in batches.