Black Bean Enchilada Casserole

Another vegetarian dish that doesn't seem like it's vegetarian. Recipe courtesy of Cooking Light.

1 cup (4 oz.) Monterey Jack cheese, divided
1 cup cooked brown basmati rice or long-grain rice
1 cup sour cream
1/2 cup fresh cilantro, chopped
1/3 cup chopped green onions
1 tsp. cumin
1 tsp. chili powder
1 can black beans, rinsed and drained
1 jalapeno pepper, seeded and chopped
1 (19 oz.) can red enchilada sauce
Cooking spray
12 (6 inch) corn tortillas

1. Preheat oven to 350.
2. Combine 1/2 cup cheese, rice, and the next 7 ingredients in a large bowl. Spread 1/4 cup enchilada sauce in the bottom of an 11x7 inch baking dish coated with cooking spray.
3. 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, overlapping, in the bottom of baking dish.
4. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm sauce, and arrange over bean mixture.
5. Top with remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350 for 40 minutes or until bubbly.