Add some spice to your Daniel Fast menu!

My daughters like the "Refried" Beans recipe and actually requested it for dinner the other night. I decided to make it into a casserole since I had some cooked rice that needed to be used. Spicy Pinto Bean Bake does have some kick to it, so if you want to tame it down, be sure to use the mild version of the diced tomatoes and green chiles (or Ro-tel). Enjoy!

Spicy Pinto Bean Bake

1 recipe “Refried" Beans
3 cups cooked brown or wild rice
2 (10-ounce) cans diced tomatoes and green chiles
½ cup chopped green pepper
¼ cup chopped green onions (green parts only)
¼ teaspoon cayenne pepper
¼ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon black pepper
Toppings: Avocado slices, black olives, shredded lettuce

Preheat oven to 350 degrees. Lightly rub bottom and sides of an 11 x 17-inch baking dish with olive oil. Pour “Refried” Beans into dish, and spread evenly across bottom. Add rice, distributing evenly across beans. Mix tomatoes, green chiles, green pepper, green onions, cayenne pepper, garlic powder, salt, and pepper in a small bowl. Stir well, and pour over rice and beans. Bake 20 minutes.

Yield: 6 servings (serving size: ½ cup)

Recipe Notes

• Use Salsa instead of green chiles and tomatoes (you may want to omit or reduce amount of green peppers if you do). 
• Add 1 (15-ounce) can drained corn kernels.