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.

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