Vegetarian Recipe for Green Chile and Pinto Bean Layered Mexican Casserole
- 1 T olive oil
- 1 medium onion, chopped small
- 1/2 green bell pepper, chopped small
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- salt to taste
- 2 cans (15 oz. each) pinto beans
- 1 can (27 oz.) whole green chiles (Mild green chiles, not jalapenos)
- 1 cup Green Chile Enchilada Sauce (from a 15 oz. can; you can freeze the rest)
- 1/2 cup low-fat sour cream
- 2 cups low-fat grated cheddar cheese
- Produce
- Cumin, ground (1 tsp.)
- Garlic (2 tsp.)
- Green bell pepper, small (1/2)
- Green chiles, whole (1 can)
- Onion, medium small (1)
- Condiments
- Green chile enchilada sauce (1 cup)
- Cooking & Baking
- Olive oil (1 T)
- Salt (1)
- Dairy
- Cheddar cheese, low-fat grated (2 cups)
- Sour cream, low-fat (1/2 cup)
- Other
- 2 cans (15 oz. each) pinto beans
Preparation
Read recipe preparation on kalynskitchen.com
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Published January 28, 2013 (3 weeks ago).
41 people saved this recipe.
