8 corn tortillas
1½ cups brown rice, cooked
1 cup canned black beans, rinsed and drained
1 cup canned or frozen corn, drained
½ tsp cumin
salt, to taste
2 pkgs Frontera Red Chile Enchilada Sauce
2 cups Grass Root Dairies Jalapeño Gouda, grated and divided
1 ripe avocado, diced
½ cup cilantro, chopped
fresh jalapeños, thinly sliced (optional)
1 lime, quartered
Preheat oven to 350°F. Brush a 9″x13″ baking dish with olive oil.
In a medium bowl, combine rice, beans, corn, and cumin along with 1 cup of the grated gouda and stir to combine. Season with salt to taste.
Lay a tortilla flat and spoon about ¹/³ cup of the rice mixture along the centre. Roll the tortilla up tightly, and place seam-side-down in the prepared baking dish. Repeat with the remaining tortillas, tightly tucking each enchilada beside the next.
Pour the enchilada sauce over the tortillas and sprinkle the remaining 1 cup of grated gouda on top. Bake 20 to 25 minutes or until the sauce bubbles.
Remove from oven and garnish with avocado and cilantro, and jalapeño, if using. Serve with sour cream and lime on the side.