Ready in 30 minutes. Serves 10. Prep tip: If you can get fresh roasted green chiles, they're an excellent choice. Serving tip: Accompany with corn tortillas or serve over rice.

1 tablespoon olive oil

1 cup chopped onion

1¾ teaspoons ground cumin

1½ teaspoons dried oregano

½ teaspoon garlic powder

¼ teaspoon black pepper

1 16-ounce can fat-free refried beans

1 27-ounce can whole green chiles, rinsed, drained, and halved

2 cups shredded low-fat Jack and Colby cheese mixture

1 14-ounce can green chile enchilada sauce

Low-fat sour cream and fresh cilantro, for garnish

1. Preheat oven to 425°. In a medium skillet, heat olive oil and sauté onions for 3-5 minutes, until tender. Stir in cumin, oregano, garlic powder, pepper, and beans, and set aside.
2. Arrange half of the chiles in a 7×11-inch casserole dish lightly coated with cooking spray. Top with half of the cheese. Evenly cover with bean mixture. Top with remaining chiles. Pour green chile sauce over chiles. Top with remaining cheese. Bake 20 minutes, or until bubbly. Serve hot, topped with sour cream and cilantro.

PER SERVING: 159 cal, 31% fat cal, 6g fat, 3g sat fat, 12mg chol, 10g protein, 17g carb, 5g fiber, 991mg sodium

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