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2 cups kidney or black beans, drained and rinsed
½ cup Diana Marinade Spicy Southwest
1 cup each sliced onion and green pepper
1 cup Heinz Chili Sauce
2 tbsp lime juice
2 cups cooked rice
1 cup shredded Tex Mex or Cheddar Cheese
½ cup Sour Cream
¼ cup chopped green onion
Preheat grill to medium. Stir the beans with the marinade, onion and green pepper. Transfer to a foil lasagna pan. Cover loosely with foil. Grill for about 20 minutes, stirring occasionally. Break up the beans by mashing gently with a potato masher.
Meanwhile, stir the chili sauce with the lime juice.
Spoon the rice over the bean mixture. Top with chili sauce mixture and shredded cheese. Cover and cook for 5 minutes or just until cheese is melted. Garnish with sour cream and green onions.
Serve with nachos or tortillas.
Makes 8 side dishes or 4 main course servings.