Refried Bean Bake
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1⁄4 cup finely minced jalapeno
- 3 (15 1/2 ounce) cans refried beans
- 1 1⁄2 cups sour cream
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried ancho chile powder (optional ( if you don't like it hot, omit it)
- 1 cup grated monterey jack cheese
- 1 cup grated cheddar cheese
- 1⁄4 cup chopped fresh cilantro leaves (to garnish)
directions
- Preheat the oven to 350 degrees. Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- 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.
- 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.
- 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.
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RECIPE SUBMITTED BY
And Rick was born in 1947.
My husband and I love trying new recipes! We both recently were fortunate enough to retire early, and we took up the hobby of cooking. We love this website and appreciate everyone sharing their recipes.
Our pet peeve is people who review recipes and downgrade them because they don't like one of the main ingredients. If you don't like tomatoes, don't make tomato soup and blame the recipe for tasting like tomatoes.
We have one extremely spoiled Burmese/Bengal female cat who shares our interest in food, though she's not so keen on the spices...