Black Beans and Rice Enchiladas | Oregonian Recipes

Ingredients

• 1 tablespoon coconut oil
• 1/2 cup white onion, diced
• 1 cup uncooked brown rice
• 1 cup of your favorite salsa
• 2 cups low-sodium vegetable broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon sea salt
• 1 (15-ounce) can black beans, drained and rinsed
• 1 tomato, cored, seeded, and diced
• 1 (28-ounce) can enchilada sauce
• 16 whole wheat tortillas
• 8 ounces nondairy cheddar-style cheese (we used Daiya)