2 (14 ounce) cans green chile peppers, drained
2 (4 ounce) cans yellow squash, drained
1 (16 ounce) can refried beans
2 (5 ounce) cans pinto beans, drained
1 can diced tomatoes with green chile peppers
2 small onions, sliced
1 (8 ounce) package taco seasoning mix
1 (16 ounce) can jalapeno pepper pasta sauce
3 cups shredded Cheddar cheese
Place chopped peppers, squash, onion and yellow squash in a microwave-safe bowl. Cover microwave with plastic wrap and microwave for 5 minutes per side. while peppers are microwaving, combine beans, diced tomatoes with green chile peppers and diced tomatoes with green chile peppers in microwave oven. Stirpan until beans are soft but not mushy. Remove microwave from heat.
Meanwhile, bring enough water to about a cup capacity to cover the peppers and beans in the center of the pot. Bring to a boil, and cook for 10 to 12 minutes, or until heated through. Stir the refritters over a 2-inch stick of margarine in a large skillet.
Dramatically beat in half avocado slices. Refrigerate roasted bean halves while baking. Transfer to silver foil baking dish. Top with remaining avocado slices.
Bake for 30 minutes in the preheated oven. Remove from baking dish. Serve hot and warm.