Spinach-Rice Enchiladas - cooking recipe

Ingredients

1/4 c. water
1 onion, chopped
2 c. chopped, washed spinach
3 c. cooked brown rice
1 Tbsp. soy sauce
1 Tbsp. ground cumin
5 to 6 c. enchilada sauce
10 to 12 soft corn tortillas

Preparation

Place water and onion in a medium saucepan.
Saute until onion softens slightly.
Add spinach.
Cover and steam until just tender (4 to 5 minutes).
Remove from heat.
Add rice and seasonings. Mix and set aside.
Preheat oven to 350\u00b0.
Spread 1 cup of sauce over the bottom of a casserole dish.
Spread a line of the spinach-rice mix down the center of a tortilla.
Roll up and place, seam side down in casserole dish.
Repeat until all of the ingredients are used.
Pour the remaining sauce over the tortillas.
Cover and bake for 30 minutes.
Serves 6 to 8.