Sauce

• 4 oz sour cream (1/2 of 8 oz container)
• 1/2 14oz can black beans, drained and rinced
• 1-2 canned chipotles, with a little of the adobo sauce

Filling

• 1 c. rice, cooked with 2 c. water
• 1/2 c. cheddar cheese
• 1/2 can black beans
• 1 c. corn (optional)

Topping

• 1 package large tortillas
• 1/2 c. cheddar cheese
• 1 jar good salsa

• Cook 1 c. brown rice with 2 c. water.
• Combine sour cream, 1/2 can beans, and chipotles in food processor until pureed.
• Combine cooked rice, cheddar cheese, remainder of beans, and corn (optional) with prepared sauce in large bowl.

Enchiladas

• Divide filling among the tortilla shells, wrapping burrito style.
• Arrange filled enchiladas in rectangular baking pan.
• Cover with salsa and top with cheese.
• Bake for 20 minutes at 350°.

Burritos

• Cheese, salsa, remaining sour cream, etc. can be put out as additional fillings.

• Inspired by “Black Bean Burrito Bake” from Cooking Light 2004, p.73