Mexican

Chiles Relleno and Bean Casserole is for Dinner.

Chiles Relleno and Bean Casserole takes 15 minutes to prepare.

Chiles Relleno and Bean Casserole takes 20 minutes to cook.

Chiles Relleno and Bean Casserole makes 8 servings.

The ingredients for Chiles Relleno and Bean Casserole are:

1 Tablespoon olive oil
1 cup chopped onion
1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoons garlic powder
1/4 teaspoon 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 & colby cheese mixture
1 14-oz can green chile enchilada sauce
Low-fat sour cream and fresh cilantro (optional)

Here is how you make Chiles Relleno and Bean Casserole:

Serves 8-10.1. Preheat over to 425. In a medium skillet, heat olive oil and saute 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 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 desiredNumber of Servings: 8Recipe submitted by SparkPeople user TLCHEEK.

The nutritional information for Chiles Relleno and Bean Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 158.4

• Total Fat: 5.5 g
• Cholesterol: 11.8 mg
• Sodium: 1,218.3 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 3.7 g
• Protein: 11.1 g

Chiles Relleno and Bean Casserole is Mexican cuisine.

The dietary needs meet for Chiles Relleno and Bean Casserole is Vegetarian