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Vegetarian Green Chile and Pinto Bean Layered Mexican Casserole
KALYN'S KITCHEN11Ingredients
80Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 Tbsp. olive oil
- 1 onion (medium, chopped small)
- 1/2 green bell pepper (chopped small)
- 2 tsp. minced garlic
- 1 tsp. ground cumin
- salt (to taste)
- 2 cans pinto beans (15 oz. each)
- 27 oz. green chiles (whole, Mild green chiles, not jalapenos)
- 1 cup enchilada sauce (Green Chile, from a 15 oz. can; you can freeze the rest. Use a gluten-free brand like La Victoria for gluten-free)
- 1/2 cup sour cream (low-fat)
- 2 cups cheddar cheese (low-fat grated, I used Four Cheese Mexican Blend from Costco.)
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