Cheesy Baked Enchiladas with Brown Rice | Mahatma® Rice

Ingredients

• 1 cup Mahatma® Whole Grain Brown Rice
• 2 tbsp vegetable oil
• 2 onion, chopped
• 1 green bell pepper, chopped
• 1 rib of celery, chopped
• 1 carrot, chopped
• ½ tsp salt
• 3 cups canned pinto beans with jalapeños
• 3 tsp chili powder
• 20 (8-inch) flour tortillas
• ½ cup vegetable oil
• 2 cups low fat Cheddar cheese, shredded