Serves 4 (generously)
2 cups red enchilada sauce (see recipe under Other)
1 can black beans (drained)
2 cups rice (cooked), use white or brown
1.5 cups cheddar cheese (grated)
1.5 cups monterey jack cheese (with jalapenos, grated)
1 cup whole kernel corn, drained
fresh jalapenos (depending on hot you like it but probably about 2, diced)
cilantro (for garnish, optional)
Preheat the oven to 350° F.
Combine the enchilada sauce, beans, cooked rice, 1 cup of cheddar, 1/cup Monterrey Jack and corn in a large bowl. Mix well. Place the mixture in an 8x8 casserole. Sprinkle with the rest of the cheese.
Bake for 30-35 minutes or until the cheese is melted and bubbling
Calories per serving: 640