Black-Bean Enchilada Casserole

• 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 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (15-ounce) can black beans, rinsed and drained
• 1 jalapeno pepper, seeded and chopped
• 1 (19-ounce) can red enchilada sauce
• Cooking spray
• 12 (6-inch) corn tortillas

1. Preheat oven to 350u0b0.
2. Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeno) 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 350u0b0 for 40 minutes or until bubbly.

cheese, basmati rice, sour cream, fresh cilantro, green onions, ground cumin, chili powder, black beans, pepper, red enchilada sauce, cooking spray, corn tortillas

Taken from www.myrecipes.com/recipe/black-bean-enchilada-casserole (may not work)