Enchilada Pasta Bake

16oz whole wheat pasta

1 1/4 cup fat free enchilada sauce

15 oz can black beans, drained

1 cup low fat cheddar cheese, divided

1 cup low fat Monterey jack cheese, divided

1 /4 cup reduced fat sour cream

4 oz diced green chiles

1 pound extra lean ground beef (I used 90/10)

1 tsp chili powder

1/2 tsp ground cumin

4 oz reduced fat cream cheese

1 medium avocado, halved, seeded and diced

Fresh cilantro for garnish

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