Ingredients:

2 cups refried beans, canned, vegetarian
3.5 oz. can chili peppers, green, mild, diced
5 1/3  oz. Monterey Jack cheese, low-fat, grated
1 ½ cups rice, brown, short-grained, cooked
2 cups enchilada sauce, canned
10 oz. pkg. corn, yellow, frozen, cooked-optional
2 cups lettuce, green leaf, chopped-optional
2 oz. corn chips, plain, baked-optional

Directions:

1) Oil 9” square dish, place beans in bottom
2) Place chilies on top of beans and cover with cheese and cover with thin layer of rice, cover with sauce
3) Bake at 350º for 25 to 30 minutes
4) Serve with shredded lettuce and corn chips