Email to Lucy Ashes      

Black-Bean Enchilada Casserole

Source of Recipe

Cooking Light


1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
1 cup cooked brown basmati rice or long-grain rice
1 cup fat-free sour cream
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 tsp ground cumin
1 tsp chili powder
1 (15-ounce) can black beans, rinsed and drained
1 jalepeno pepper, seeded and chopped
1 (19-ounce) can red enchilada sauce
Cooking Spray
12 (6-inch) corn tortillas

Preheat oven to 350 degrees F.

Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalepeno) in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7 inch baking dish coated with cooking spray. Heat remaining enchilada sauce in a skillet for two minutes or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over sauce in baking dish. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture. Top with the remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake for 40 minutes or until bubbly.

Makes 6 Servings