1 (5.25 oz) can chopped or diced green chiles, drained
16 oz drained & rinsed black beans
1 cup chopped onion
2-3 tsp chili powder (depending how spicy you like things)
3/4 tsp ground cumin
1/2 tsp salt
2-3 garlic cloves
1 (10 oz) can diced tomatoes with green chiles, undrained
1 can (15 !/2 oz) sweetened corn, drained
1 (16 oz) can refried beans
6 oz shredded daiya vegan cheese
1 cup chopped fresh tomatoes
1/2 cup chopped green onions
1 whole fresh avocado diced
1/4 cup fresh cilantro
Preheat oven to 375 degrees
Spread green chiles in a single layer in an 8-inch square baking dish coated with cooking spray or olive oil.
Heat a large non stick skillet coated with cooking spray or olive oil over medium-high heat. Add black beans, onion, chili powder, cumin, salt, and garlic; saute 5 mins. Add diced tomatoes; cook 5 mins or until liquid evaporates.
Spoon black bean mixture over chiles. Top with corn. Carefully spread refried beans over corn. Sprinkle cheese over beans. Bake at 375 for 20-25 mins. Let stand 5 mins; top with fresh chopped tomatoes, green onions, avocado and sprinkle with cilantro. Mmmmm!