1 - 15 oz. can pinto beans, drained & rinsed
1 - 16 oz. can fat-free style refried beans
1 - 4 oz. can diced green chilies, separated in ½
2 tablespoons chili powder
1 cup low fat ricotta cheese
1 cup cheddar cheese, shredded
1 cup jack cheese, shredded
1 - 6 oz. can sliced, pitted black olives
1 - 15 oz. can of sweet whole kernel corn
1 - 14.5 oz. can diced tomatoes, drained
½ cup green onions, diced
½ cup fresh cilantro, chopped
1 cup low fat ricotta cheese
1 cup cheddar cheese, shredded
1 cup jack cheese, shredded
1 - 6 oz. can sliced, pitted black olives
1 - 15 oz. can of sweet whole kernel corn
1 - 14.5 oz. can diced tomatoes, drained
½ cup green onions, diced
½ cup fresh cilantro, chopped
Directions:
- Mix pinto beans, refried beans, 2 oz of the green chilies and chili powder together in a large bowl and spread evenly over the bottom of a glass 8x8-inch square cake pan or 10-inch dish.
- Mix ricotta, cheddar and jack cheeses together and spread half of this mixture over the layer of beans. Put the other half of the cheese mixture aside.
- Sprinkle cheese layer with sliced black olives, then with corn. Spread second half of cheese mixture over corn layer.
- Place pan in 350-degree oven for 20 minutes, or until hot throughout and the cheese is melted. Remove from oven and sprinkle with diced tomatoes and remaining 2 oz of green chilies. Top with green onions and cilantro.
