BLACK BEAN ENCHILADA CASSEROLE

1 Cup Reduced Fat Monterey Jack Cheese, shredded & 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 Green Onions chopped 1 Teaspoon Ground Cumin

1 Teaspoon Chili Powder 15 Ounces Canned Black Beans, rinsed and drained 1 Jalapeno Pepper, seeded and chopped 19 Ounce Canned Red Enchilada Sauce Cooking Spray 12 6” Corn Tortillas

Preheat oven to 350°. 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” 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.

SERVINGS 8; CALORIES 323; FAT 7.2 g; PROTEIN 16.1 g; CARBS 49.5 g;FIBER 5.5 g; CHOL 12 mg; IRON 2.5 mg; SODIUM 683 mg; CALC 269 mg SERVING SIZE= 2 Enchiladas WW POINTS: 6

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Updated 12/7/99