3 Tbsp. Veg. oil
3 Green onions, finely chopped
4 cloves garlic, minced
1 green pepper, chopped
1 bunch fresh spinach, chopped
2 cans black beans, drained and rinsed
10 flour tortillas, julienned
2 cups white rice, cooked
1 tin tomato soup
1 tsp. chili powder
1 quart canned tomatoes, diced
2 cups shredded soy cheddar (optional)
Start rice in pot of boiling water, cook til done, drain and rinse, return to pot, add tomato soup, and chili powder, stir well.
Heat oil in large fry pan or pot over med. heat. Add onions, garlic, and green pepper, stir and cook 5-10 minutes.
Add spinach and cook until wilted then add black beans and tomatoes. Cook, stirring often, for about 5 minutes.
Stir in rice mixture. Add salt and pepper to taste.
Grease a large 10x15 glass pan. Scatter 1/2 of the shredded tortillas for a base, cover with the rice and beans mixture, add the remaining tortillas, top with the soy cheese.
Heat in oven just long enough to melt 'cheese'.
-Originally the mixture was individually served wrapped in tortillas with lettuce and chopped fresh tomatoes.
-Beans and rice mix could be served in a bowl with fresh lettuce and tomatoes, salsa and crumbled tortilla chips.