Refried Bean and Pepper Loaf

You may use regular, lowfat, or vegetarian refried beans.

• Ready In: 1 hr 30 mins
• Serves: 6

Ingredients

• 2  tablespoons olive oil
• 1  onion, chopped
• 1  green bell pepper, chopped
• 1  red bell pepper, chopped
• 3  garlic cloves, minced
• 1 -2  jalapeno chile, seeded and minced
• 1  tablespoon chili powder
• 1  teaspoon ground cumin
• 2 (16 ounce) cans  refried beans
• 1  cup cooked white rice
• 1⁄3 cup  chopped fresh cilantro
• 3  eggs, beaten
• 1  cup  grated monterey jack cheese

Directions

1. Preheat oven to 350°; in a large skillet, heat the oil; cook the onion and bell peppers over medium heat for 4 minutes or until the vegetables are just softened.
2. Add in the garlic, jalapenos, chili powder, and cumin; stir in beans, rice, cilantro, and eggs.
3. Spoon mixture into a 9x5 inch loaf pan; bake 30 minutes, then sprinkle cheese over the top.
4. Continue to bake 25-30 minutes more, until the loaf is firm and the cheese is bubbly.
5. Let the loaf stand in the pan for at least 10 minutes before slicing to serve.