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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees. Coat a 13 x 9 inch baking dish with nonstick cooking spray. | 2. In a 10 inch sauté pan, heat the oil over medium heat, then add the onions and jalapenos and cook, stirring, until the onion softens, 4 to 5 minutes. | 3. Turn the mixture into a large mixing bowl. Add the beans, 1 cup of the sour cream, the cumin, and ground chile and stir until well blended. Spread the bean mixture over the bottom of the prepared dish and cover evenly with both grated cheese. At this point, the casserole can be refrigerated, tightly covered with plastic wrap, for up to 24 hours. Allow it to come to room temperature before baking. | 4. Bake the casserole until the cheese is bubbling, 30 to 40 minutes. Remove the casserole from the oven, garnish with the cilantro, and serve the remaining ½ cup sour cream on the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	1		chopped	60.0	14.01	1.65	0.15
jalapeno	1/4	cup	minced	6.525	1.4625	0.2048	0.0832
bean	3	cans	refried	240.0	33.931	34.7586	4.1379
cream	1 1/2	1/2	sour	683.1	15.9735	8.418	66.7575
cumin	1	teaspoon	ground	7.875	0.929	0.374	0.4677
ancho chile powder	1/2	teaspoon	dried	-	-	-	-
monterey jack cheese	1	cup	grated	-	-	-	-
cheddar cheese	1	cup	grated	-	-	-	-
cilantro leaf	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.