Recipes and Cooking Red Bean, Cheese, and Triple-Chile Casserole 3.4 (10) 2 Reviews 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! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 10, 2015 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 15 mins Bake Time: 30 mins Total Time: 45 mins Servings: 6 Yield: 6 cups Jump to Nutrition Facts Ingredients Nonstick cooking spray 1 8 ounce carton sour cream 2 tablespoon all-purpose flour 1 ½ cup shredded Monterey Jack cheese (6 ounces) 2 4 ounce cans diced green chile peppers, drained 1 cup finely chopped onion (1 large) 1 fresh jalapeño chile pepper, seeded and finely chopped* 1 tablespoon finely chopped chipotle pepper in adobo sauce ½ teaspoon dried thyme, crushed ¼ teaspoon dried oregano, crushed ¼ teaspoon ground black pepper 2 15 ounce cans red beans or pinto beans, rinsed and drained 2 cup blue and/or white corn tortilla chips, crushed (1/2 cup) Chopped tomatoes Sliced fresh jalapeño chile peppers* Directions 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. 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. Rate it Print Nutrition Facts (per serving) 336 Calories 18g Fat 30g Carbs 16g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 336 % Daily Value * Total Fat 18g 23% Saturated Fat 10g 50% Cholesterol 45mg 15% Sodium 642mg 28% Total Carbohydrate 30g 11% Total Sugars 6g Protein 16g Vitamin C 6.2mg 31% Calcium 301mg 23% Iron 2.4mg 13% Potassium 471mg 10% Folate, total 51.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.