Categories: Main Dish, Meatloaf, Tex-Mex, Vegetarian

Ingredients

• 2 tablespoons olive oil
• 1 onion , chopped
• 1 green bell pepper , chopped
• 1 red bell pepper , chopped
• 3 garlic cloves , minced
• 1 -2 jalapeno chile , seeded and minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 2 (16 ounce) cans refried beans
• 1 cup cooked white rice
• 1/3 cup chopped fresh cilantro
• 3 eggs , beaten
• 1 cup grated monterey jack cheese

Directions

1. Preheat oven to 350°; in a large skillet, heat the oil; cook the onion and bell peppers over medium heat for 4 minutes or until the vegetables are just softened.

2. Add in the garlic, jalapenos, chili powder, and cumin; stir in beans, rice, cilantro, and eggs.

3. Spoon mixture into a 9×5 inch loaf pan; bake 30 minutes, then sprinkle cheese over the top.

4. Continue to bake 25-30 minutes more, until the loaf is firm and the cheese is bubbly.

5. Let the loaf stand in the pan for at least 10 minutes before slicing to serve.

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