Cheesy Pinto Beans with Onions and Peppers
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