Black Bean Enchiladas
1 cup shredded reduced-fat Monterey Jack cheese, divided
1 cup cooked brown basmati rice
1 cup FF sour cream
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 tsp ground cumin
1 tsp chili powder
1 (15 oz) can black beans, rinsed and drained
1 jalapeño, seeded and chopped
1 (19 oz) can red enchilada sauce
12(6 in) corn tortillas
Preheat oven to 350°.
Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeño) in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7 baking dish coated with cooking spray. Heat remaining enchilada sauce in a skillet for 2 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 at 350° for 40 minutes or until bubbly.
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