Instructions: Make Ahead and Set Aside: - - Make the red sauce (see recipe). - - Make 5 to 6 cups of rice. Use 1 1/2 cups long grain converted white rice OR brown rice. - - Make 5 to 6 cups of beans or use 3-15 ounce cans. Pinto, black or kidney beans, are good choices. Drain; place in a large bowl and mash.

In a large nonstick saute pan or sauce pan, heat oil. Add onion and garlic and cook until soft. Add tomato sauce, chili powder, pepper flakes, cumin and salt. Cook slowly, uncovered, 15 minutes to blend flavors.

Add half of the tomato mixture to the cooked beans in the bowl. Stir to blend. Add the cooked rice to the remaining half of the tomato mixture.

To assemble: Preheat oven to 350F. Lightly oil a very large (9X16X3-inches)

or 2 smaller baking dishes. Place a thin layer of Red Sauce, (about 1-1 1/2 cups) on bottom of baking dish(es). Dividing the filling 12 ways, place seasoned beans (about 1/2 cup), seasoned rice (about 1/2 cup), chopped olives, cheese and cilantro on each tortilla.

Roll tightly and place, seam down, in a single layer in baking dish(es).

Top with remaining Red Sauce. Cover with parchment or wax paper and top tightly with foil. Bake in preheated oven for 60 minutes. Remove foil and paper, sprinkle with 2 oz. of reserved cheese and bake an additional 15 minutes. Serve with FRESH GREEN SALSA.

Makes 12 large enchiladas.

Serves 12 - Per enchilada: CAL: 558 Grams .....of PRO: 20 .....of CARB: 85 ....of FAT: 14.1

NOTES : You can make this entirely from scratch or speed things up with canned enchilada sauce, canned tomatoes, canned tomato sauce, canned beans and purchased rice seasoning.

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