Pinto Enchiladas

Directions

1. 1
   Steam chopped vegetables in a small amount of water in a skillet.
2. 2
   Add the cooked rice, pinto beans, bean juice, garlic powder, salt and cumin.
3. 3
   Heat thoroughly.
4. 4
   Dip each tortilla in hot tomato sauce (see tomato sauce recipe) to soften.
5. 5
   Fill tortilla with 2 tablespoons of the rice-bean mixture.
6. 6
   Roll up and put into a 13-inch baking dish.
7. 7
   Cover with tomato sauce.
8. 8
   Top with Cashew-Pimento Cheese Sauce (see recipe).
9. 9
   Bake at 350° for 30 minutes.
10. 10
    Baste occasionally during baking or cover with foil to prevent enchiladas from drying out.