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2 (15-ounce) cans black beans, drained
1 (10-ounce) package frozen spinach, thawed, drained and chopped
1/2 cup medium-hot salsa
1 (4-ounce) can chopped green chiles, undrained
1 teaspoon minced garlic
2 cups shredded low-fat Cheddar cheese
1 (14-ounce) can artichoke hearts, chopped
1/2 cup shredded pepper Jack cheese
Instructions
1 (10-ounce) package frozen spinach, thawed, drained and chopped
1/2 cup medium-hot salsa
1 (4-ounce) can chopped green chiles, undrained
1 teaspoon minced garlic
2 cups shredded low-fat Cheddar cheese
1 (14-ounce) can artichoke hearts, chopped
1/2 cup shredded pepper Jack cheese
1. Preheat oven to 350F.
2. Combine beans, spinach, salsa, chiles, garlic, Cheddar cheese and artichoke hearts in a 1-quart casserole dish. Sprinkle pepper Jack cheese on top. Bake 30 minutes or until cheese is bubbly and golden. Serves 6 to 8.
This recipe first appeared in American Profile magazine.
2. Combine beans, spinach, salsa, chiles, garlic, Cheddar cheese and artichoke hearts in a 1-quart casserole dish. Sprinkle pepper Jack cheese on top. Bake 30 minutes or until cheese is bubbly and golden. Serves 6 to 8.
