Refried Bean Casserole
from You’ve Got It Made, Deliciously Easy Meals to Make Now and Bake Later
2 T olive oil
½ t ground chipotle chili powder
1 t ground cumin
Two 15.5 oz cans refried beans
¼ C salsa, your choice
½ C sour cream
1 C finely shredded mild cheddar cheese
½ C shredded Monteray Jack cheese
Coat the inside of a 9” square baking dish with nonstick spray. Heat the oil in a small sauté pan over medium heat. Add the chili powder and cumin and sauté about 2 minutes, being careful to stir it so it does not burn. Pour oil into a large bowl and add beans, salsa, and sour cream, stirring until blended.
Spread half the beans in the prepared dish and sprinkle with ½ C cheddar cheese and ¼ C Monterey Jack cheese. Cover with remaining beans and cheese. Cover and refrigerate for up to 3 days or freeze for up to 1 month.
When ready to bake, bring to room temperature for 20 minutes. Bake in a preheated 350° oven for 20-25 minutes.

Note: I used chili powder in lieu of chipotle chili powder. I sautéed an onion and added it to the bean mixture. Instead of 2 cans of refried beans, I substituted 1 can of ranch beans for 1 can of the refried to add a little texture. This is also great as a dip. For a lower-calorie version, use lowfat cheese and sour cream and/or cut down on the amount of cheese.