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Ricotta And Frijole Casserole With Chili Peppers Recipe
|Cooked brown rice||2 Cup (32 tbs)|
|Cooked black beans||2 Cup (32 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Ricotta cheese||8 Ounce|
|Dried parsley||1 Tablespoon|
|Mozzarella cheese||8 Ounce, sliced|
|Canned chopped roasted chili peppers||3 Tablespoon (Available In The Mexican Food Section Of Your Supermarket)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Calories 357 Calories from Fat 140
% Daily Value*
Total Fat 16 g24.5%
Saturated Fat 9.2 g45.8%
Trans Fat 0 g
Cholesterol 53.7 mg17.9%
Sodium 633.3 mg26.4%
Total Carbohydrates 33 g11%
Dietary Fiber 7.5 g29.9%
Sugars 1 g
Protein 21 g41.5%
Vitamin A 15% Vitamin C 14.2%
Calcium 40.6% Iron 20.9%
*Based on a 2000 Calorie diet
Place 1/3 of this mixture in slow cooker.
Top with half of the ricotta cheese, parsley, mozzarella slices, and chili peppers.
Repeat, ending with a layer of the bean-rice mixture.
Top with Parmesan cheese.
Heat on high for 1 hour.
Keep casserole warm for a short time, if necessary on low.
Serve hot with a tossed salad.
Dish may be garnished with parsley leaves or chopped tomatoes.
Note: 1 cup black beans, soaked over night, combined with 1 cup uncooked brown rice may be cooked in 5 cups water on high 2 to 3 hours, until tender.
Drain away excess water before using in this recipe