Preheat oven to 350 degrees F (180 degrees C).
Reserve four sprigs of Fresh Cilantro (0.5 ounce) for garnish. Remove stems from the leaves and discard. Roughly chop remaining cilantro leaves and set aside.
Mince Garlic (2 clove) and divide in half. Peel and cut half a cup of the Sweet Onion (2) into quarter inch diced pieces, and set aside. In a small bowl, mix together one and a half cups of water and Chicken Base (1 package).
In a colander, drain and rinse Canned Black Beans (1/2 cup).
In a medium saucepan over medium heat, add Olive Oil (1/2 tablespoon). Add onion and saute three minutes until translucent.
Add half of the garlic and saute for an additional minute.
Add a quarter teaspoon of salt and ground black pepper. Half of the Ground Cumin (1 teaspoon), half of the Tomato (14 ounce) and half of the Canned Mild Diced Green Chiles (2.25 ounce). Cook for one minute, stirring constantly.
Add Brown Rice (4 ounce) and chicken broth. Stir and cover. Cook rice for thirty five minutes or until all liquid has been absorbed. Remove from heat, fluff rice with a fork, and set aside.
Meanwhile, in a medium saute pan over medium high heat, add Olive Oil (1 teaspoon). Add remaining garlic and saute for one minute.
Add the drained and rinsed black beans, cook for one minute.
Add the remaining cumin, a quarter teaspoon of salt and ground black pepper, and the cilantro. Stir to combine.
Add Olive Oil (1 teaspoon) to the baking dish. Add one White Corn Tortilla (3), a quarter of the black bean mixture, half a cup of Salsa (1/2 cup) and a quarter of the Jack and Cheddar Cheese (1.5 ounce). Continue layering the ingredients until all have been used.
Cover casserole with foil and bake for 20 minutes.
Remove foil and continue to cook for nine minutes. Remove from heat. Slice the black bean casserole into quarters.
Place the black bean casserole on the center of two plates. Garnish with Sour Cream (1 tablespoon) and cilantro sprigs. Place the rice on the side.