"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Black Bean with Brown Rice Enchilada Casserole Recipe

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This recipe for Black Bean with Brown Rice Enchilada Casserole, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Novene Manley
Added: Monday, May 29, 2006


1 qt. sour cream
1 bunch cilantro
4 green onions, chopped
1 1/2 T. hot chili powder
1/2 T. cumin
3 large jalapenos, seeded and chopped
Red enchilada sauce
Mix all of the above for the sauce.

2 c. cooked basmati rice (1 c. raw)
2 cans (15 oz. each) black beans, drained and rinsed

Corn tortillas
2 c. jack cheese

In hot oil, fry corn tortillas (about 18) until just soft. Drain.
Spray 9 x 13 pan with Pam. Spread with light layer of mixture above. Arrange 6 tortillas on bottom. spread with 1/3 rice mixture, more sauce and repeat. 3 layers.
End with tortillas and then enchilada sauce on top. Sprinkle with cheese.
Bake at 350 for 45-55 minutes.
May add chicken or ground beef.

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