Vegetarian Enchiladas with Spicy Cream Sauce

Ingredients:

For the sauce:
1 can cream of mushroom soup
1 can diced tomatoes, drained
2/3 c water
1 habanero pepper, diced
1 jalepeno pepper, diced
1 garlic clove, minced
1 tbsp chili powder
1 tsp cumin
1 tsp salt

For the enchiladas:
1 medium onion, chopped
1 green bell pepper, chopped
1 can black beans, drained
1 c. instant brown rice, uncooked
1 tsp cumin
1 tsp chili powder
2 1/2 c. shredded cheddar cheese blend
8 medium tortillas

Recipe:

To make the sauce, pour the soup, diced tomatoes and water in a large pan. Cook over medium heat. Stir in peppers, garlic, and spices. Simmer for 5 minutes.

Meanwhile, saute the onion and bell pepper in a little bit of olive oil. Set aside. Prepare the rice according to the package. Add the sauteed veggies and the can of beans to the cooked rice. Season with spices.

Pour a little sauce in the bottom of a 9x13 inch pan, and spread it around in a thin layer. Spoon 1/8 of the rice and bean mixture on each tortilla, top with a small amount of cheese, and roll up. Place seam side down in a the pan. Top with the sauce and remaining cheese.

Bake for 30 minutes at 350 degrees F.