Refried Bean Bake
Ingredients
2 tablespoons Canola Oil
1 large onion, chopped
1/4 cup jalapenos, finely minced
3 15.5 ounce cans refried beans
1 1/2 cups sour cream, divided
1 teaspoon ground cumin
1/4 teaspoon ground ancho chile pepper
1 cup Cheddar Cheese, grated
1 cup Monterey Jack cheese, grated
1/4 cup fresh cilantro leaves, chopped
Instructions
Preheat oven to 350 F. Coat a 9 x 13 inch baking dish with cooking spray. In a 10 inch saute pan, heat the oil over medium heat. Add the onions and jalapenos and cook, stirring until the onion softens, about 3 to 4 minutes. Turn the mixture into a large mixing bowl. Add the beans, one cup of sour cream, cumin and ground chile until well blended. Spread the bean mixture over the bottom of the prepared pan, and then cover evenly with both cheeses. Bake the beans for 30 to 40 minutes or until the cheese is bubbling. Remove the casserole from the oven, and garnish with the cilantro. Serve the remaining 1/2 cup of sour cream on the side. Makes 12 servings.