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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Black Bean with Brown Rice Enchilada Casserole Recipe

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This recipe for Black Bean with Brown Rice Enchilada Casserole is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
SAUCE:
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
Salt
Red enchilada sauce
Mix all of the above for the sauce.

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

Corn tortillas
Oil
2 c. jack cheese
Directions:
Directions:
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 350º for 45-55 minutes.
May add chicken or ground beef.
Number Of Servings:
Number Of Servings:
9

 

 

 

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