Source: dLife

A warm and gooey bean, tomato, and chile dip.

Servings

14.5 oz canned unsalted diced tomatoes , drained and divided
0.5 tsp hot pepper sauce
0.25 tsp salt
0.25 tsp ground cumin
0.25 tsp oregano leaves , dried
16 oz canned pinto beans , rinsed and drained
16 oz refried beans
4.5 oz canned green chile peppers , drained and chopped
1 cooking spray
0.75 cup Cheese, cheddar, sharp, shredded

1 Preheat oven to 350 degrees F.
2 Add 1 cup tomatoes, hot pepper sauce, salt, cumin, oregano, pinto beans, refried beans, and chiles to a 1/2 quart casserole dish coated with cooking spray. Gently stir to combine.
3 Sprinkle cheese on top and bake for 20 minutes or until heated through and cheese is melted. Garnish with the rest of the tomatoes. Serve warm.

This is great served with tacos or tortilla chips. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.