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Prep Time: 9 Minutes Cook Time: 6 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Ingredients:
2 (15.5-ounce) cans pink or pinto beans, rinsed and drained |
1 (10-ounce) can diced tomatoes and green chiles, undrained |
1 teaspoon olive oil |
2/3 cup chopped onion |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon ground cumin |
1/4 cup reduced-fat sour cream |
1/4 cup (1 ounce) shredded monterey jack cheese |
1 tablespoon chopped fresh cilantro |
6 ounces baked tortilla chips (about 120 chips) |
Directions:
1. Place half of beans in a bowl; mash with a fork or potato masher. Stir in remaining whole beans. Drain tomatoes, reserving 1/4 cup liquid.
2. Heat oil in a medium cast-iron or nonstick skillet over medium-high heat. Add onion and garlic; sauté 2 minutes or until tender. Add beans, tomatoes, 1/4 cup reserved tomato liquid, salt, and cumin; cook 3 minutes or until thoroughly heated, stirring constantly. Remove from heat, and let stand 2 minutes. Stir in sour cream.
3. Sprinkle cheese evenly over bean mixture; cover and let stand 3 minutes or until cheese melts. Sprinkle with cilantro, and serve warm with chips.
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