Mexican style traditional cheese enchiladas with mexican rice and refried pinto beans, mexican style

Cheese enchilada: tortilla (white corn cooked with lime and water) filler: cheddar cheese (cultured pasteurized milk, cheese culture, salt, enzymes, annatto color, may contain more of the following: powdered cellulose, potato starch, corn starch (added to prevent caking) water, onions, vegetable oil (soybean oil). refried pinto beans: water, pinto beans, lard (bha and bht added to protect flavor), salt. mexican rice: water, rice, whole tomatoes (tomatoes, tomato juice, less than 2% of: salt, calcium chloride, citric acid), tomato paste (tomatoes, citric acid), soybean oil, salt, vinegar, onion powder, garlic powder. enchilada sauce: tomato puree (water and tomato paste), modified cornstarch, chili powder (chili pepper, spices, salt, dehydrated garlic), salt, soybean oil, cumin, onion powder, garlic, guajillo pepper, citric acid, spices, sodium benzoate (preservative). cheddar cheese: pasteurized milk, cheese culture, salt, enzymes and annatto (for color), potato starch, powdered cellulose added to prevent caking.