I kept hearing about this recipe, so I finally caved in and made it. It was very tasty and easy! I was a little scared chopping up the jalapeno pepper that it would be too spicy, but I found it to be just enough spice for us. Instead of red enchilada sauce, I used medium-spiced green verdes enchilada sauce. It's essential that corn tortillas are used - flour tortillas will get soggy. This was quick, healthy, and I love that we have some leftovers, too!
Black-Bean Enchilada Casserole
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided1 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 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and chopped
1 (19-ounce) can red enchilada sauce
12 (6-inch) 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-inch 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.