Brown Rice Enchiladas with a Black Bean Sauce

So remember my awesome friends who I grew up with? The ones who gave me the best salsa recipe ever and the delicious Black Bean Soup? Well I have yet another wonderful recipe from them. And I don't know the official nutrition facts on this recipe, but I am willing to assume it is at least kind of healthy because everything the Collet's make is healthy.

I made these as part of our "Vegetarian Project" and they got very positive reviews from the boys. A quote from one of them: " I can't believe these don't have meat in them, they taste so good". That is a huge deal, in case you didn't know.

They take a little bit of prep work and a little bit of time, but they are delicious. My only regret is that the pictures didn't turn out any better... Oh well, make them yourself and you can take a better picture for me to use.

RICE ENCHILADAS W/ BLACK BEAN SAUCE

Sauce:

1 can green chiles                                           

1 can black beans, undrained

1 can vegetable broth                    

 ½ c chopped onion

2 cloves garlic                                      

1 bay leaf

3 Tbsp hot sauce

Combine in saucepan and bring to boil. Reduce to a simmer and let simmer 5 minutes. Pour mixture into blender (taking care because it is hot) and process until smooth. Set aside.

Filling:

1 c cottage cheese  

½ c sour cream

½ c feta cheese

Blend in blender.  Then stir in:

¼ c onion                         

1 chopped seeded jalapeno

2 c cooked, brown rice

2 Tbsp hot sauce (optional)

To make:

6 Flour tortillas

¾ cup Monterrey Jack Cheese

Chopped cilantro, to taste

Fill 6 flour tortillas (or 10 corn tortillas) with rice/cheese mixture, roll and place in 9 X 13 dish coated with cooking spray.  Pour about half of the black bean sauce over tortillas; cover and bake at 350 for 25 min.

Uncover, sprinkle with Monterrey Jack cheese.  Bake 5 more minutes or until cheese is bubbling.

Serve warm with cilantro for topping and the rest of the black bean sauce for pouring on top.