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)
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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