Cheesy Enchilada Rice & Beans Casserole

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