Hot Bean-and-Cheese Dip

1 (14.5-ounce) can diced tomatoes, drained and divided
1/2 teaspoon hot pepper sauce
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 (16-ounce) can pinto beans, rinsed and drained
1 (16-ounce) can fat-free refried beans
1 (4.5-ounce) can chopped green chiles, drained
Cooking spray
3/4 cup (3 ounces) shredded sharp cheddar cheese

Preheat oven to 350°.
Combine 1 cup tomatoes and the next 7 ingredients (1 cup tomatoes through
chiles). Spoon tomato mixture into a 1 1/2-quart casserole dish coated with
cooking spray. Top with cheese. Bake at 350° for 20 minutes or until cheese is
melted. Top with remaining tomatoes.

Yield: 4 1/2 cups (serving size: 1/4 cup)

CALORIES 66 (23% from fat); FAT 1.7g (satfat 1g, monofat 0.5g, polyfat 0.1g);
PROTEIN 3.8g; CARBOHYDRATE 8.7g; FIBER 2g; CHOLESTEROL 5mg; IRON 1mg; SODIUM
309mg; CALCIUM 56mg;
Cooking Light, JANUARY 2000
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"Life would be devoid of all meaning were it without tribulation."
Sheldon
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