Pinto Beans With Tortilla-cheese Crust

CATEGORY	CUISINE	TAG	YIELD
Grains, Vegetables, Meats, Dairy	Dutch	June 1995	1	Servings

INGREDIENTS

4		Pinto beans, rinsed drained
		15-ounce
2	T	Vegetable oil
2	c	Chopped onions
1	c	Chopped red bell pepper
1	c	Chopped yellow bell pepper
2	T	Chopped garlic
2	T	Chili powder
2	t	Ground cumin
1		Italian-style tomatoes
		drained chopped
		juices reserved
		28-ounce
1	c	Canned chicken broth
1	t	Hot pepper sauce, such as
		Tabasco
8	T	Chopped fresh cilantro
3/4	c	Finely crushed tortilla
		chips
1	c	Packed grated Monterey Jack
		cheese with
		jalapenos

INSTRUCTIONS

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, 1/2 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); 8 1/2 Lean Meat; 10 1/2 Vegetable;  0 Fruit; 6 Fat; 0
Other Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2381 Calories From Fat: 1314 Total Fat: 152.7g Cholesterol: 250.3mg Sodium: 5908.6mg Potassium: 2920.3mg Carbohydrates: 160.2g Fiber: 34.5g Sugar: 25.8g Protein: 123g