Cheesy Pinto Beans with Onions and Peppers

Prep Time 20 min
Cook Time 55 Min
Servings 8
Difficulty Easy

Ingredients

  • 4 (15 oz.) cans pinto beans, divided, rinsed and drained
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 2 cups chopped onions
  • 1 cup chopped red pepper
  • 1 cup chopped yellow pepper
  • 2 tbsps. chopped garlic
  • 2 tbsps. chili powder
  • 2 tsps. ground cumin
  • 1 (28 oz.) can chopped tomatoes, drained and liquid reserved
  • 1 cup chicken broth
  • 1 tsp. hot pepper sauce
  • 8 tbsps. chopped cilantro
  • 2 cups crushed tortilla chips
  • 1 cup (4 oz.) shredded Pepper Jack cheese

Directions

  • Step 1

    HEAT oven to 400°F. Puree 1 can pinto beans in a food processor.

  • Step 2

    HEAT oil in a Dutch oven or large saucepan over medium heat. Add onions and peppers. Cook about 10 minutes or until soft. Add garlic, cook 2 minutes. Add chili powder and cumin. Continue cooking 1 minute. Add tomatoes, 1/2 cup tomato liquid, broth, hot pepper sauce and pureed and whole pinto beans. Simmer 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper to taste.

  • Step 3

    POUR into a 13 x 9-inch baking dish. Sprinkle with crushed tortilla chips. Bake 30 minutes. Remove from oven and top with cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with remaining chopped cilantro.

Serving size
(1/8 of recipe)

  • Calories 380
  • Calories from Fat160g
  • Total Fat 18g
  • Saturated Fat 4g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 155mg
  • Sodium 850mg
  • Potassium 0mg
  • Total Carbohydrates 43g
  • Dietary Fiber 12g
  • Sugars 7g
  • Protein 14g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet