Easy Red Enchiladas

Ingredients
1 can black beans
1 can pinto beans
mild cheddar cheese, grated
1 pkg. Mexican rice
1-15 oz. can diced tomatoes
1 can red enchilada sauce
12 tortillas

Directions
1. In a small sauce pan, heat black and pinto beans on a low heat.
2. In another pan cook Meixcan rice according to package instructions, adding the diced tomatoes.
3. While the rice cooks, grate cheese and prepare any toppings you would like to use.
4. When beans and rice are ready, warm tortillas in a frying pan of hot olive oil for a few seconds on either side.  Fill tortillas with beans, rice, a spoonful of enchilada sauce, and cheese, then place in a greased 13x9 pan.
5. When pan is full, drizzle remaining sauce over enchiladas and then cover with cheese. Cover with tin foil and heat in oven at 350-degrees for 15-30 minutes (or until cheese melts).

Notes
I was surprised by how delicious this simple dish was! It was great topped with sour cream and avocados. I think it would be really amazing with pico de gallo.

Source
Maegan Fitzgerald