Spanish-rice Enchiladas

Ingredients

some veggie broth instead of the water for sauteing
60 ml water
1 onion
60 gr spinach
350 gr brown rice
16 ml soy sauce
2 gr cumin
1,400 ml enchilada sauce
12 soft corn tortillas
240 ml enchilada sauce over the bottom of a casserole dish

Instructions

minutes. (Anyone NOT following the McDougall Plan, could top this off with some no-fat cheddar cheese and/or serve with a bit of no-fat sour cream. Taken from The New McDougall Cookbook, by Dr. John & Mary McDougall. From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994