Black Bean Enchiladas

4 to 6 ounce grated Monterey Jack cheese
4 ounce mild Mexican style processed cheese - cut in 12 strips
12 flour tortillas
small jar picante sauce (optional)
sour cream sauce (see recipe below)
Spanish Rice (see recipe below)
bean and com filling (see recipe below)

Sour Cream Sauce:
1 8 ounce container light sour cream
1 can condensed tomato soup
1/2 soup can of water
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 teaspoon salt
- Combine above ingredients and set aside

Spanish Rice:
1/2 cup fresh sliced onion rings
1 1/2 cups canned chopped tomatoes (including liquid)
1 cup water
1 bay leaf
1/4 teaspoon ground black pepper
1 1/2 teaspoon sugar
Combine above ingredients in 1 1/2 quart sauce pan. Bring mixture to boil.
Add 1/2 cup uncooked converted long grain rice. Reduce heat to simmer. Cook covered for 25 minutes. Set aside 1 cup for filling; serve remainder as a side dish

Bean and Corn Filling:
1 8 ounce jar mild taco sauce
1 15 ounce can black beans (rinsed and drained)
1 15 ounce can of com (drained)
1 4 1/2 ounce can chopped mild green chilies (rinsed and drained)
1 tablespoon chopped fresh onion
1 cup Spanish Rice
Combine: 1/2 of taco sauce, black beans, com, chilies, chopped onions, 1 cup of Spanish rice, 2 tablespoons of sour cream sauce.

To Assemble Enchiladas:

Prepare 1O"x15" baking dish by spreading remaining taco sauce in bottom

Ingredients in each tortilla:
1 strip of Mexican style cheese
1/2 bean and rice mixture
approx. 1 teaspoon grated Monterey Jack cheese (reserve most of cheese for topping)

Roll up each tortilla and place seam-side down in baking dish. Cover with remaining sour cream/tomato sauce. Sprinkle with remaining Monterey Jack cheese. Dot with small amount of picante sauce for color. Bake in 350 oven 20-25 minutes until heated throughout. Serve with remaining Spanish rice and picante sauce (optional).