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Black-Bean Enchilada Casserole

Yield 6 servings (serving size: 1 3 1/2-inch square)
This simple Mexican dinner packs a big flavor punch from chili powder, jalapeño, and red enchilada sauce. It's a great weeknight meal that your whole family is sure to love.

Ingredients

  • 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 jalapeño pepper, seeded and chopped
  • 1 (19-ounce) can red enchilada sauce
  • Cooking spray
  • 12 (6-inch) corn tortillas

Nutrition Information

  • calories 323
  • caloriesfromfat 20 %
  • fat 7.2 g
  • satfat 2.4 g
  • monofat 2.6 g
  • polyfat 1.7 g
  • protein 16.1 g
  • carbohydrate 49.5 g
  • fiber 5.5 g
  • cholesterol 12 mg
  • iron 2.5 mg
  • sodium 683 mg
  • calcium 269 mg

How to Make It

  1. Preheat oven to 350°.

  2. 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.