Chiles Rellenos and Bean Casserole
1 Tbsp. olive oil
1 cup chopped onion
13/4 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. black pepper
1 16-oz. can fat-free refried beans
1 27-oz. can whole green chiles, rinsed, drained, and halved
2 cups shredded low-fat jack and Colby cheese mixture
1 14-oz. can green chile enchilada sauce
Low-fat sour cream and fresh cilantro (optional)
1. Preheat oven to 425?. In a medium skillet, heat olive oil and sauté onion for 3?5 minutes, until tender. Stir in cumin, oregano, garlic powder, black pepper, and beans, and set aside.
2. Arrange half of the chile peppers in the bottom of a 7x11-inch glass casserole dish lightly coated with cooking spray. Top peppers with half of the cheese. Evenly spoon bean mixture over cheese.
Top with remaining peppers. Pour green chile sauce over peppers. Top with remaining cheese. Bake for 20 minutes, or until bubbly and heated through. Serve hot, topped with sour cream and cilantro if desired.
Courtesy of Sprouts Magazine, May/June 2009
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