Layered Enchilada Bake

This is another tasty, meatless dish that's good for you. Ryan and I really liked this. It was not too difficult to put together and it filled us up quickly. There are still some leftovers too! Just make sure you figure in the time to cook the brown rice into assembling time (35-45 minutes to cook rice).

Layered Enchilada Bake From Cooking for Life

1 1/2 cups brown rice
8 oz hot pepper cheese, shredded (I used cheddar and added a couple T minced jalepenos)
1 cup low-fat cottage cheese
1/2 cup fat-free sour cream
1/2 cup chopped onion
2 tsp chili powder
2 tsp ground cumin
6 (10") whole wheat tortillas
2 cups rinsed and drained canned black beans
1 tsp minced fresh cilantro
1 1/2 cups shredded part skim mozzarella cheese
1 1/3 cup salsa

Cook the brown rice according to package directions. Combine the brown rice, hot pepper cheese, cottage cheese, sour cream, onion, chili powder and cumin in a bowl and mix well.

Line the bottom of a 9x13" baking dish sprayed with nonstick cooking spray with 2 of the tortillas and spread with 3 cups of the brown rice mixture. Repeat the layering process 2 more times and top with the beans, spreading to the edges. Sprinkle with the tomato, cilantro and mozzarella cheese. Bake at 350 degrees for 30 to 45 minutes or until brown and bubbly. Garnish with salsa.