PREP: 15 minutes BAKE: 35 minutes STAND: 10 minutes OVEN: 400°F MAKES 8 servings
1 6.75-ounce package Spanish rice mix
1 11-ounce can whole kernel corn with sweet peppers, undrained
2 15-ounce cans black beans, undrained
10 6-inch corn tortillas
2 cups shredded Monterey Jack cheese with jalapeño peppers (8 ounces)
1 Preheat oven to 400°F. Grease a 3-quart rectangular baking dish; set aside. Prepare rice mix according to package directions, except substitute undrained corn for 1⁄2 cup of the liquid. Place undrained beans in a medium bowl; mash slightly.
2 To assemble, place 5 of the tortillas in the bottom of the prepared baking dish, overlapping and placing slightly up sides of dish (cut tortillas as necessary to fit). Spoon beans evenly over tortillas in dish. Sprinkle with 1 cup of the cheese. Top with the remaining 5 tortillas. Spoon cooked rice evenly over tortillas.
3 Bake, covered, about 30 minutes or until heated through. Sprinkle with the remaining 1 cup cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
PER SERVING: 406 cal., 12 g total fat (7 g sat. fat), 34 mg chol., 1,101 mg sodium, 60 g carb., fiber, 20 g pro.
Most restaurants will accommodate vegetarian modifications to their menus. You can make many substitutions that will provide a satisfying meal. Ask for tofu instead of meat or to omit the meat and increase the veggies.