Falafel Enchiladas

Ingredients:

Falafel mix (I used one by Al Fex Authentic Middle Eastern Cuisine)

3/4 cup rice (dry, uncooked)

1 1/2 cups water

1 pinch saffron threads

1 pinch powdered ginger

1 pinch garlic powder

1 Tbsp olive oil or butter

1 avocado

1 can vegetarian refried beans

1 can garlic & oil petite diced tomatoes

1 can enchilada sauce

1/2 cup grated Colby cheese

6-8 burritos

Instructions:

1. Use falafel mix as directed.
2. While the falafel is cooking, put the rice, water, saffron, ginger, garlic and oil/butter in a small saucepan. Bring to a boil, then turn down the heat and allow rice to steam for about half an hour.
3. Mash the avocado and mix it with the refried beans.
4. Heat the oven to 350 degrees.
5. When the falafel and rice are done, layer the bean/avocado mix, rice, drained petite tomatoes, and 2-3 pieces of falafel on each burrito.
6. Wrap the enchiladas and place in 9x13 pan. Pour enchilada sauce over them and cover with shredded cheese.
7. Cook the enchiladas 20 minutes or until cheese has all melted.