Vegetarian

Mexican potato and bean casserole takes several minutes to prepare.

Mexican potato and bean casserole takes several minutes to cook.

Mexican potato and bean casserole makes 4 servings.

The ingredients for Mexican potato and bean casserole are:

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 /2 bag of Alexia olive oil and rosemary potaotes
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 cup frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1/2 cup shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
1/2 cup black beans

Here is how you make Mexican potato and bean casserole:

Preheat oven to 375?.Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add potatoes, onion, chili powder, cumin, salt, and garlic; saut? 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.Spoon potato mixture over chiles. Top with corn and black beans. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375? for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.Number of Servings: 4Recipe submitted by SparkPeople user COCOINAUSTIN.

The nutritional information for Mexican potato and bean casserole is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 269.2

• Total Fat: 5.1 g
• Cholesterol: 10.0 mg
• Sodium: 1,092.2 mg
• Total Carbs: 43.3 g
• Dietary Fiber: 11.5 g
• Protein: 13.9 g