Garden Veggie Enchiladas, rice, beans

I got these recipes from my friend's gf blog: www.solfoods.blogspot.com I just convinced her and some other friends of mine to start their own dinner co-op and they love it!

Garden Vegetable Enchiladas

1 cup eggplant, peeled and diced
1/2 cup corn kernels
1/2 cup yellow squash or zucchini, diced
1-2 medium tomatoes, diced
1 onion, diced
25 corn tortillas

2 medium tomatoes
1 jalapeno, seeded
1 clove garlic
1 tsp cumin
salt and pepper to taste

Toss together first five ingredients and roll into steamed tortillas. Approximately 1 spoonful of filling per tortilla. Place rolls closely together in a casserole dish, set aside.
Blend tomato, jalapeno, garlic and seasoning in a food processor until smooth. Pour over filled tortillas. Optional - top with cheese
Bake in 350 degree oven for 35-45 minutes.

Spanish Brown Rice

1 cup brown rice
2 cups broth
1/2 Tbsp chili powder
1/2 Tbsp cumin
1 can diced tomatoes, drained (or 2-3 medium fresh tomatoes, diced)
1 clove garlic, minced
1/4 onion, diced
Salt and pepper to taste

Toss all ingredients in a pot. Bring to a boil, stir once and cover. Turn down heat to low and cook for about 45 minutes. Fluff with a fork and serve!