Refried Bean and Pepper Loaf |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
|
You may use regular, lowfat, or vegetarian refried beans. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 green bell pepper, chopped |
1 red bell pepper, chopped |
3 garlic cloves, minced |
1 -2 jalapeno chile, seeded and minced |
1 tablespoon chili powder |
1 teaspoon ground cumin |
2 (16 ounce) cans refried beans |
1 cup cooked white rice |
1/3 cup chopped fresh cilantro |
3 eggs, beaten |
1 cup grated monterey jack cheese |
Directions:
1. Preheat oven to 350°; in a large skillet, heat the oil; cook the onion and bell peppers over medium heat for 4 minutes or until the vegetables are just softened.
2. Add in the garlic, jalapenos, chili powder, and cumin; stir in beans, rice, cilantro, and eggs.
3. Spoon mixture into a 9x5 inch loaf pan; bake 30 minutes, then sprinkle cheese over the top.
4. Continue to bake 25-30 minutes more, until the loaf is firm and the cheese is bubbly.
5. Let the loaf stand in the pan for at least 10 minutes before slicing to serve.
|
|