Rating: 3.5 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2

Ready for a fully-loaded casserole recipe? Try this vegetarian red bean and cheese one-pan meal. Chili peppers pack a punch, so if you like spicy dishes, this is one for you!

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
15 mins
bake:
30 mins
total:
45 mins
Servings:
6
Yield:
about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a large bowl combine sour cream and flour. Stir in 1 cup of the cheese, the diced green chile peppers, onion, finely chopped jalapeño pepper, chipotle pepper, thyme, oregano, and black pepper. Gently stir in beans.

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  • Transfer bean mixture to the prepared baking dish. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 30 to 35 minutes or until bubbly.

  • Before serving, top with tortilla chips, tomatoes, and sliced jalapeño peppers.

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

336 calories; fat 18g; cholesterol 45mg; saturated fat 10g; carbohydrates 30g; mono fat 5g; poly fat 1g; insoluble fiber 8g; sugars 6g; protein 16g; vitamin a 510.4IU; vitamin c 6.2mg; thiamin 0.2mg; riboflavin 0.3mg; niacin equivalents 0.9mg; vitamin b6 0.2mg; folate 51.7mcg; vitamin b12 0.3mcg; sodium 642mg; potassium 471mg; calcium 301mg; iron 2.4mg.
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