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A variation of Joanne’s Enchiladas but for vegetarians.
Replacing the chicken with Black beans and Spanish Rice  (protein)

Prep Time:  15 Min     Cook Time: 30 Min      Ready In: 1 Hr 15 Min     Servings: 10

Ingredients

1/3 cup honey

1 tablespoon chili powder

1/3 cup lime juice  (I would recommend just a little more – TW)

2 cloves garlic, minced

1 – 15 oz can Black Beans

1 – box Spanish Rice

2 cups green enchilada sauce, divided

6 cups shredded Monterey Jack cheese, divided

10 (8 inch) flour tortillas

1 cup fat free half-and-half

Directions

Cook the rice according to box directions.
Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl.
Add cooked rice and drained black beans.
Add 5 cups of shredded cheese

Preheat an oven to 350 degrees F (175 degrees C).
Lightly grease a 9×13 inch baking dish.
Spread 1/2 cup of enchilada sauce over the bottom.

Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla.
Roll tortillas and place seam-side down in the prepared baking dish.

In a bowl, whisk together remaining enchilada sauce and fat-free half-and-half.
Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.

Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

I also broil the final for a very brown crispy cheese.  Watch it so it doesn’t burn