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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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You can serve this Mexican-flavored dish as a main course or a side dish. Quick to make with canned beans, too. Recipe is from Crisco. Ingredients:
4 (15 ounce) cans pinto beans, divided, rinsed and drained |
1/3 cup crisco vegetable oil |
2 cups chopped onions |
1 cup chopped red pepper |
1 cup chopped yellow pepper |
2 tablespoons chopped garlic |
2 tablespoons chili powder |
2 teaspoons ground cumin |
1 (28 ounce) can chopped tomatoes, drained and liquid reserved |
1 cup chicken broth |
1 teaspoon hot pepper sauce |
8 tablespoons chopped cilantro, divided |
2 cups crushed tortilla chips |
1 cup shredded monterey jack pepper cheese or 1 cup mexican blend cheese |
Directions:
1. HEAT oven to 400°F Puree 1 can pinto beans in a food processor.
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.
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.
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