Black Bean and Rice Enchiladas.

Sauce:

1T olive oil
1T arrowroot powder
1 lg (28 oz) can of enchilada sauce (green or red) or green Verde salsa
2c organic chicken broth
1 tsp. Redmond's real salt
1/2 tsp. pepper
3T chopped cilantro

Filling:

2 lg. cans of black beans (or 3c cooked black beans if cooking from dried)
1 1/2c cooked brown rice
1 lg. onion, chopped
1T olive oil
1 (4oz) can green chile's
1/2 tsp. Redmond's real salt

corn tortillas (as many as you can roll and fit in a pan)
olive/coconut oil for frying
1 medium can of sliced olives
1c chopped green onions
cilantro

now if you can have cheese you can add 2c of cheese, or sprinkle some goat cheese inside the enchiladas. OR just don't have cheese at all :) We didn't and it was yummy!

First start cooking your rice as directed on package, then put 1T olive oil and 1T arrowroot powder in saucepan and whisk together over medium heat allowing it to thicken approx. 1 minute. Add everything in the sauce ingredients except the cilantro. Bring to a boil, then reduce heat and simmer while you make the rest. Now chop your onions and saute in 1T olive oil. Add green chile's and real salt. Set aside. Now fry your corn tortillas lightly, you do not want them crispy. Drain on paper towel. Preheat oven to 350 degrees. Add cooked rice, olives and beans to the filling mixture. Pour 1/2c of sauce in the bottom of your 9X13 inch pan. Dip your tortilla in the sauce and set in the 9X13 inch pan. Put the filling in ii and roll up. Place seam side down and repeat with the rest. Now stir the remaining 3T chopped cilantro in the sauce. Pour remaining sauce over the enchiladas and sprinkle with extra cilantro and cheese, if there are no allergies. Bake for 20-25 minutes or until bubbly. Enjoy!