- Total Time
Want an easy weeknight casserole that even the kids can throw together? This is it.
fat free canned refried beans16 oz
uncooked scallion(s)6 medium, finely chopped
fat free sour cream¼ cup(s)
cilantro2 Tbsp, fresh, chopped
canned chipotle peppers in adobo sauce2 tsp, chopped
canned stewed tomatoes14 ½ oz, broken up
polenta16 oz, tube, fat-free plain polenta, cut into 12 rounds
reduced-fat shredded Monterey Jack cheese¾ cup(s)
olive(s)6 medium, ripe, pitted and sliced
- Preheat the oven to 375°F. Spray a 9 x 13-inch baking pan with nonstick spray.
- Combine the beans, scallions, sour cream, cilantro, and chipotle in a medium bowl; set aside.
- Spoon half of the stewed tomatoes into the bottom of the pan. Arrange the polenta rounds in one layer over the sauce. Spoon the bean mixture on top of each round. Top with the remaining stewed tomatoes. Sprinkle with the cheese and olives. Bake, uncovered, until heated through and the cheese melts, about 25 minutes. Let stand 5 minutes before serving. Yields 1⁄4 of casserole per serving.