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Ingredients
- 1 cup monterey jack cheese, lowfat
- 1 cup cooked brown rice
- 1 cup fat-free sour cream
- 1/2 cup cilantro
- 1/3 cup chopped scallion
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 can black beans, rinsed and drained
- 1 jalapeno, seeded and chopped
- 19 ounces red enchilada sauce
- 12 corn tortillas
Details
Preparation
Step 1
1. Combine 1/2 cup cheese with rice-jalapeno.
2. Spread 1/4 cup enchilada sauce in bottom of a sprayed 11x7" pan.
3. Heat remaining sauce until warm, take off heat. Dredge 6 tortillas in sauce, arrange, overlapping, in dish. Top with 1 3/4 cups beans. Repeat with tortillas an dbeans. Top with rest of sauce, and cheese.
4. Bake 40 mins, or until bubbly.
Great! VG
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