Pinto beans with tortilla-cheese crust
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cans | Pinto beans; rinsed, drained |
| ; (15-ounce) | ||
| 2 | tablespoons | Vegetable oil |
| 2 | cups | Chopped onions |
| 1 | cup | Chopped red bell pepper |
| 1 | cup | Chopped yellow bell pepper |
| 2 | tablespoons | Chopped garlic |
| 2 | tablespoons | Chili powder |
| 2 | teaspoons | Ground cumin |
| 1 | can | Italian-style tomatoes; drained, chopped, |
| ; juices reserved | ||
| ; (28-ounce) | ||
| 1 | cup | Canned chicken broth |
| 1 | teaspoon | Hot pepper sauce; (such as Tabasco) |
| 8 | tablespoons | Chopped fresh cilantro |
| ¾ | cup | Finely crushed tortilla chips |
| 1 | cup | Packed grated Monterey Jack cheese with |
| ; jalapenos | ||
Directions
Puree 1 can beans in processor. Heat oil in Dutch oven over medium heat.
Add onions and bell peppers; saute until soft, about 10 minutes. Add garlic; saute 2 minutes. Add chili powder and cumin; stir 1 minute. Mix in tomatoes, ½ cup juices, broth, pepper sauce, whole beans and pureed beans. Simmer mixture 5 minutes, stirring often. Add 6 tablespoons cilantro. Season with salt and pepper. Pour into 13x9x2-inch glass baking dish. (Can be made 1 day ahead. Chill.
Preheat oven to 400F. Sprinkle crushed chips over beans. Bake until heated through, about 30 minutes. Top with cheese; bake until melted, about 5 minutes. Top with 2 tablespoons cilantro.
Serves 8.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 3192 Calories (kcal); 41g Total Fat; (11% calories from fat); 172g Protein; 559g Carbohydrate; 0mg Cholesterol; 652mg Sodium Food Exchanges: 33 Grain(Starch); 8½ Lean Meat; 10 ½ Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.