I modified this recipe from one on the Rosarita Veggie Refried Beans label. Very tasty and filling!
1 cup each: chopped onion and shredded carrot
2 cups sliced mushrooms
3 cups cooked brown rice (I use Minute Brown Rice - much faster)
1 (4-oz) can diced green chiles
1 Tablespoon each: Chili Powder & minced cilantro
1/2 tsp each: salt, ground cumin, garlic powder and pepper
1 (29.2-oz) can Enchilda Sauce
14 light flour tortillas, warmed
1 (40.5-oz) can Vegetarian Refried Beans
3 cups light Mexican shredded cheese (Kraft and Sargento make this)
Spray a large nonstick skillet with cooking spray, heat and saute onion and carrot for 1 minute. Add mushrooms and cook until veggies are tender. Stir in rice, chiles, chili powder, cilantro, salt, cumin, garlic powder, and pepper; set aside. In shallow dish, pour 1/3 of the Enchilada sauce.
For each enchilada, dip 1 tortilla in sauce; spread about 1/4 cup beans down center, then top with about 1/4 cup rice mixture and 1 tablespoon cheese. Roll up and place in 1 of 2 13x9x2-inch baking pans. Place 7 enchiladas in each pan. Over each full pan, evenly divide remaining enchilada sauce and sprinkle with remaining cheese. Bake both pans at 350 degrees for 30 minutes. Makes 14 enchiladas.
I like serving them on a bed of shredded crisp lettuce, with lots of salsa verde and a dab of light sour cream - to die for! They also make fantastic leftovers.