Vegetarian Encheladas & Mexican Rice

Okay, so I actually just attempted to make homemade encheladas for the FIRST time! I was not expecting them to come out as amazing as they did!!! I make the rice all the time, but the combination of encheladas with the rice was especially great!

Encheladas:
-Corn tortillas
-Frozen cream of spinach (thawed)
-Corn (frozen- not thawed!)
-Black beans
-Enchelada sauce (Trader Joe's sauce is amazing!)
-Water
-Cheddar cheese (shredded)
-Green onions (sliced small)

Get your kumal or pan nice and hot. Also, preheat your oven to 375. While your waiting, mix your filling: Cream of spinach, corn, and black beans. Cook the tortillas on both sides until bubbles form on the top. Spoon some of the filling ineach tortilla. Wrap it up tightly and arrange them in a deep baking pan.When they are all folded and arranged in a single layer, add enchelada sauce. Don't be afraid to go heavy on the sauce! They should be completely covered! Also, add about 1/4- 1/2 cup of water right on top of it. it will keep the encheladas from drying out in the oven and the tortillas will absorb it all anyway! Sprinkle cheddar cheese on to. Bake in the oven for about 10-15 minutes, uncovered. Let cool for a couple minutes before serving, because serving to early can cause them to fall apart. Sprinkle on the green onions and enjoy!

Mexican Rice:
-White rice
-oil (I used olive oil for everything!)
-Red tomatoes
-yellow onion
-Water
-Vegetable boullion cube
-Frozen veggies (such as peas, carrots & corn)

Heat some oil in a pan. Add the rice and stir constantly until rice gets toasted a light brown color. In a blender, combine tomatoes, water, and onion. Blend until liquified. Add to the pan of rice and bring to a boil. The ratio is 2 cups of water to 1 cup of rice. I rarely ever measure, but you might like to. I just add water when I see it start to get low. Add the boullion cube. Turn the heat down to medium-low and cover. Cook for 15-20 minutes until water is completely absorbed and rice is cooked all the way through. I put the veggies in about 5 minutes before the rice is done.