Spanish Rice Enchiladas

1/4 c Water

1 Onion, chopped

2 c Fresh spinach, chopped

3 c Cooked brown rice

1 tb Soy sauce

1 ts Ground cumin

5 or 6 c Enchilada sauce 10 or 12 Soft corn tortillas

1. Place water and onion in a medium saucepan. Saute

until onion softens slightly. 2. Add the spinach. Cover and steam until just

tender, 4 to 5 minutes. 3. Remove from heat. Add rice and seasonings. Mix

and set aside. (I would probably use a little wine, Bragg's Amino, and/or some veggie broth instead of the water for sauteing.) 4. Preheat oven to 350 degrees. 5. Spread 1 cup of Enchilada sauce over the bottom of

a casserole dish. 6. Spread a line of the spinach-rice mixtue down the

center of a tortilla. 7. Roll up and place, seam-side down, in the

casserole. 8. Repeat until all of the ingredients are used.

9. Pour the remaining sauce over the tortillas. 10. Cover and bake for 30

minutes. (Anyone NOT following the McDougall Plan, could top this off with some no-fat cheddar cheese and/or serve with a bit of no-fat sour cream. Taken from The New McDougall Cookbook, by Dr. John & Mary McDougall. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994