Beans and cheese pack this casserole full of good-for-you fiber and calcium.
1 cup chopped onion
2 (16-ounce) cans chili hot beans, drained
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, drained and chopped
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese
How to Make It
Preheat oven to 400º.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté until tender. Stir in beans and next 3 ingredients. Cook 3 minutes or until thoroughly heated, stirring well.
Spoon mixture into 4 individual baking dishes or 1 (8-inch) square baking dish; sprinkle with cheese. Bake, uncovered, at 400° for 5 minutes or until cheese melts. Let stand 5 minutes.