White Bean Enchiladas
6 tomatillos, husked
13 (6-inch) corn tortillas, divided
1 cup water
1/2 cup + 2 tbsp canned vegetable broth
1 cup chopped green leaf lettuce
4 tbsp chopped fresh cilantro
1 tsp cumin seeds
2 (4 1/2 oz) cans chopped green chiles
Vegetable cooking spray
1 teaspoon vegetable oil
1 cup chopped onion
3 cloves garlic, minced
1 (15 oz) can cannellini beans, drained
3 cups cooked brown rice
1 cup (4 oz) shredded mozzarella cheese
1 cup (2 oz) shredded Monterey Jack cheese
Place tomatillos on a large baking sheet; bake at 500 degrees for 7 minutes.
Place 1 tortilla on a baking sheet; bake at 300 degrees for 3 to 4 minutes or until crisp. Break into pieces.
Place tomatillos, tortilla pieces, 1 cup water, 1/2 cup broth, and next 4 ingredients in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Transfer mixture to a saucepan; cook over low heat until thoroughly heated. Remove from heat; set aside, and keep warm.
Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Add remaining 2 tablespoons vegetable broth and beans; cook 3 to 4 minutes or until thoroughly heated. Remove from heat, and mash beans; stir in brown rice and cheeses.
Dip 1 tortilla in tomatillo mixture; spoon 1/3 cup rice mixture down center of tortilla, and roll up. Place, seam side down, in a 13- x 9- x 2-inch baking dish coated with cooking spray. Repeat procedure with remaining 11 tortillas, tomatillo mixture, and rice mixture. Spoon remaining tomatillo mixture over tortillas. Bake, uncovered, at 350 degrees for 30 minutes.