2 cups hot cooked rice
3/4 cup canned black beans, drained
2 3-ounce cans chopped green chiles
1/2 red bell pepper, diced
1 1/2 cups unflavored nonfat yogurt
2 teaspoons ground cumin
1/2 teaspoon crushed oregano
1 cup shredded low-fat Cheddar cheese
Servings: 6
Mix together all ingredients well and turn into a greased 1 1/2-quart Casserole. Cover and refrigerate if made the day ahead. Bake, uncovered, in 350ºF oven for 45 minutes.
Cuisine: Mexican
3/4 cup canned black beans, drained
2 3-ounce cans chopped green chiles
1/2 red bell pepper, diced
1 1/2 cups unflavored nonfat yogurt
2 teaspoons ground cumin
1/2 teaspoon crushed oregano
1 cup shredded low-fat Cheddar cheese
Servings: 6
Mix together all ingredients well and turn into a greased 1 1/2-quart Casserole. Cover and refrigerate if made the day ahead. Bake, uncovered, in 350ºF oven for 45 minutes.
Cuisine: Mexican
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