Black-Bean Enchilada Casserole

Ingredients

• 1 cup brown basmati rice long-grain cooked
• 15 ounce black beans rinsed drained canned
• 1 teaspoon chili powder 
• 12 6-inch corn tortillas ()
• 0.5 cup cilantro leaves fresh chopped
• 0.3 cup green onions chopped
• 1 teaspoon ground cumin 
• 1  jalapeno seeded chopped
• 4 ounces monterrey jack cheese shredded divided reduced-fat
• 19 ounce enchilada sauce red canned
• 1 cup cup heavy whipping cream fat-free sour

Equipment

• bowl
• oven
• baking pan

Directions

1. Preheat oven to 35
2. Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeo) in a large bowl.
3. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray.
4. 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.
5. Bake at 350 for 40 minutes or until bubbly.