Chili Relleno Casserole

Ingredients

1 1/2 cups cooked rice	2 cups refried beans (or 15 oz can) or black beans
2 chopped green chilies	15 oz can chopped tomatoes, drained

15 oz can tomato sauce	1 t oregano
2 cloves garlic, minced	3 green onions, chopped
1/4 t pepper	1/2 t salt (only if use unsalted tomatoes and beans)
1/4 cup cilantro, chopped

Directions

Lightly oil deep casserole dish. Preheat oven to 350.

Mix beans and rice. Place half of this mixture in the bottom of the casserole. Spread chilies and tomatoes over beans and rice. Add the other half of the beans and rice. Mix the remaining ingredients together and spread over the top.

Bake uncovered for 30 minutes.

Notes

This recipe is derived from Sonja and William Connor's The New American Diet System (page 358).