Rice and Cheese Enchiladas - Kosher.com

Ingredients

• 10 (10-inch) whole-wheat flour wraps
• 2 and 1/2 cups cooked brown rice
• 1 (15.5-ounce) can black beans, drained
• 1/2 cup salsa
• 3 cups shredded cheese (such as cheddar, mozzarella, or Monterey Jack), divided
• 1 zucchini, shredded (optional)
• 1 carrot, shredded (optional)
• 1/4 cup oil
• 2 tablespoons flour (I used whole-wheat)
• 1 tablespoon chili powder (you can add or reduce according to taste)
• 1 teaspoon cumin
• 2 teaspoons garlic powder
• 1/2 teaspoon salt
• 8 ounces Gefen Tomato Sauce
• 1 cup water