Cheesy Rice and Bean Enchiladas

2 cups cooked rice
1 onion, diced
2-4 fresh garlic cloves, grated
1 jalapeno pepper, minced
1 small cubanelle pepper, diced
1 stalk celery, diced
1 carrot, grated
½ banana pepper, minced
1 can favorite beans or lentils
½ cup or more broth or water
Wild’erb Seasoning
Hot sauce
Chili powder
Corn tortillas
4-5 scallions
1 block grated cheese
EVOO spray

Make rice. Saute onion, garlic, jalapeno, cubanelle Pepper, banana pepper, celery, carrot in EVOO till soft. Add beans or lentils and cook till beans are done, adding broth or water as necessary. When rice and beans are ready, put the beans in a large frying pan and add equal amounts of cooked rice. Season with Wild’erb Seasoning, hot sauce, chili powder to taste. Cook till fairly dry. Fry corn tortillas for 30 seconds on each side in oil until just crisp. Drain on paper towels. Lay a strip of grated cheese down the middle. Lay a couple tablespoons of the rice and bean mixture across the cheese. Fold sides in and lay, seam side down, in a greased casserole dish. Repeat till dish is filled. Pour enchilada sauce mixture over top. Sprinkle with lots of grated cheese, diced scallions and minced wild herbs or cilantro. Bake covered 350 degrees for 45-60 minutes.

Healthy Alternative: Cabbage Enchiladas (Vegan)

Same as recipe above but no cheese.
1 head of cabbage
Taco Sauce

Make rice and bean mixture as above. Take outer leaves off cabbage and steam till pliant, about 5 minutes. Cool. Fill cooled leaves with the rice and bean filling. Spread a dash of taco sauce on top of filling. Tuck sides in and roll up, securing with toothpicks. Pour enchilada sauce mixture on top. Sprinkle with diced onions and minced wild herbs or cilantro. Bake covered 350 degrees for 45-60 minutes.