Chiles Rellenos and Bean Casserole
  • 1tablespoon olive oil
  • 1cup chopped onion
  • 1 3/4teaspoons ground cumin
  • 1 1/2teaspoons dried oregano
  • 1/2teaspoon garlic powder
  • 1/4teaspoon black pepper
  • 116-ounce can fat-free refried beans
  • 127-ounce can whole green chilesrinsed, drained, and halved
  • 2cups shredded low-fat Jack and Colby cheese mixture
  • 114-ounce can green chile enchilada sauce
  • Low-fat sour cream and fresh cilantrofor garnish
  1. Preheat oven to 425°. In a medium skillet, heat olive oil and sauté onions for 3-5 minutes, until tender. Stir in cumin, oregano, garlic powder, pepper, and beans, and set aside.
  2. Arrange half of the chiles in a 7×11-inch casserole dish lightly coated with cooking spray. Top with half of the cheese. Evenly cover with bean mixture. Top with remaining chiles. Pour green chile sauce over chiles. Top with remaining cheese. Bake 20 minutes, or until bubbly. Serve hot, topped with sour cream and cilantro.
Recipe Notes
Nutrition Facts
Chiles Rellenos and Bean Casserole
Amount Per Serving
Calories 159
% Daily Value*
Cholesterol 12mg 4%
Sodium 991mg 41%
Total Carbohydrates 17g 6%
Dietary Fiber 5g 20%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 159 cal, 31% fat cal, 6g fat, 3g sat fat, 12mg chol, 10g protein, 17g carb, 5g fiber, 991mg sodium