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  • 2 tbsp canola oil (I suggest doing a margarine or clarified butter instead in the end the sauce was too oily)
  • 2 tbsp all-purpose flour
  • 1 cup skim milk or rice milk
  • 1/4 tsp onion powder
  • salt and black pepper, to taste
  • dash of Tabasco sauce (optional)
  • 7 oz. diced mild green chilies, drained
  • 16 oz. can kidney beans, rinsed and drained (I used black beans instead)
  • 1.5 cups shredded red-fat Mont. Jack cheese with chilies or Mexican blend cheese
  • Salsa, sour cream or guacamole for garnish
  • Taco chips if desired


  • Preheat oven to 375. Oil an 8” baking dish.
  • In saucepan, heat oil over med-low heat. Add flour and cook, stirring constantly until smooth and bubbly, 3-5 minutes. Remove from heat and gradually stir in milk.
  • Add onion powder, salt and pepper. Return to heat and bring to boil over med heat, stirring constantly. Remove from heat and stir in Tabasco sauce.
  • Arrange half of the chilies in the baking dish. Top with half of the beans, followed by half of the cheese.
  • Layer the remaining chilies, then beans.
  • Pour the sauce over the beans, then sprinkle with remaining cheese.
  • Bake, uncovered, about 20 minutes, or until puffed and brown.
  • Let cook slightly before serving warm, with the optional toppings passed separately.

Author Credit: The PDQ (Pretty Darn Quick) Vegetarian Cookbook by Donna Klein

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