Vegetarian Green Chile & Pinto Bean Casserole
This is not a pretty dish but so delicious! Randy said he'd prefer it with fresh green chiles, but that will take a lot of work. Long baking time on this one, but easy prep. I did not use the low-fat options. This makes a great breakfast leftover with an egg on top! Ingredients: 1 T olive oil 1 medium onion, chopped small 1/2 green bell pepper, chopped small (I used an anaheim and a red fresno chile) 2 tsp. minced garlic 1 tsp. ground cumin salt to taste 2 cans (15 oz. each) pinto beans 2-3 cans (7 oz.) whole green chiles 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 Instructions: Preheat oven to 375F/190C. Spray an 8X8 inch glass or crockery casserole dish with non-stick spray. (I used my deep pie dish) Drain the pinto beans into a colander, spray with cold water until no more foam appears, and let beans drain. In another colander d...