Brown Rice Enchiladas with Black Bean Sauce (Updated Version)

Brown Rice Enchiladas with Black Bean Sauce

Sauce:

1 (4oz) can green chiles                                           

1 can black beans, undrained

1 can vegetable (or chicken) broth                    

1/4 yellow onion, diced

2 cloves/teaspoons minced garlic                                      

1 bay leaf

Optional: 1/2 (4oz) can jalapenos (if you like it spicy)

Saute onions in oil until soft and translucent. Add all other ingredients and bring to a boil. Reduce to a simmer for minimum 5 minutes or 15 minutes if you have the time. Remove from heat and pour mixture into blender (taking care because it is hot) and process until smooth. Set aside.

Filling:

1/4 chopped yellow onion                         

1 (4oz) can green chilis (sub for jalapenos if you like more spice)

1/2 cup cooked vegetable of choice (diced sweet potato, chopped kale or corn are great options)

1/2 c lowfat cottage cheese  

1/2 c feta cheese or goat cheese

2 c cooked, brown rice

Saute onions until soft, add green chilis, cooked vegetables, cottage cheese and feta cheese. Stir until just combined and then turn off heat. Add rice and mix well. 

To make:

Flour tortillas

Monterrey Jack or Colby Jack Cheese for sprinkling

Chopped cilantro, to taste

Spray 9x13 pan with cooking spray. Pour thin layer of Black Bean Sauce in the bottom of the pan. Assemble enchiladas by filling tortilla with filling, sprinkling with Colby Jack cheese and rolling. Place rolled and filled tortillas into the pan. Pour more Black Bean Sauce over all tortillas until well covered, sprinkle with a little cheese.  Bake at 375 for 25 min. Sprinkle chopped cilantro and serve warm.