Rice & Bean enchiladas

Ingredients #

• 1 yellow onion, diced
• 2 clove garlic, minced
• 1/2 head cauliflower riced
• 15 oz pinto beans, drained
• 18 oz red enchilada sauce
• 8 tortillas

Directions #

• Preheat oven to 350
• In large pan sauté onion, garlic and cauliflower for about 7 minutes, add water if needed
• Add pinto beans
• Remove from heat and set aside
• Spoon 1/8 of the mixture onto an enchilada and roll it up
• Place in a 9x13 baking dish or 8 1/2 x 11 if you're good at puzzles
• Bake 25-30 minutes

Source

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