Virtual Sefer Hot Bean-and-Cheese Dip

Hot Bean-and-Cheese Dip
FOR 18 SERVINGS:
1 (14.5-ounce) can diced tomatoes, drained and divided
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can chopped green chiles, drained
Cooking spray
3/4 cup (3 ounces) shredded sharp cheddar cheese
INSTRUCTIONS:
1. Preheat oven to 350 degrees.
2. Combine 1 cup tomatoes and the next 7 ingredients (1 cup
tomatoes through chiles). Spoon tomato mixture into a
1-1/2-quart casserole dish coated with cooking spray. Top
with cheese. Bake at 350 degrees for 20 minutes or until
cheese is melted. Top with remaining tomatoes. Yield: 4-1/2
cups (serving size: 1/4 cup).
NUTRITIONAL INFORMATION:
CALORIES 66 (23% from fat); FAT 1.7g (sat 1g, mono 0.5g,
poly 0.1g); PROTEIN 3.8g; CARB 8.7g; FIBER 2g; CHOL 5mg;
IRON 1mg; SODIUM 309mg; CALC 56mg

Sharon R