sweet enchiladas
1 organic orange bell pepper, chopped
1 yellow onion, chopped
1 tablespoon taco seasoning
2 cups chopped organic spinach
1 cup finely chopped pineapple
1 cup cilantro, chopped
1 can organic corn
1 cup uncooked brown rice
6-8 flour tortillas
Cook
rice in a rice cooker or over a stove according to package directions.
To
make the vegetable mixture, sauté bell pepper and onion with taco seasoning until
almost cooked; the vegetables should still be firm. Add spinach, pineapple,
cilantro and corn and sauté for about 3 minutes just until spinach begins to
wilt. Remove from heat and stir in cooked rice and 1/3 cup of the enchilada
sauce.
Coat
the bottom of the pan with no stick spray and a thin layer of enchilada sauce.
Lay out one tortilla on flat surface and fill it with a generous scoop of
vegetable mixture. Fold up the tortilla like a burrito and place it in the pan.
Once the pan is filled with the enchiladas, pour the enchilada sauce over the
enchiladas completely covering the tortillas with the sauce.
Bake
for about 10-15 minutes at 350 degrees.
Serve
with fresh chopped tomatoes, lettuce, salsa, chips, guacamole, pineapple and fresh lime
wedges.
