Ingrédients pour Cheesy Pinto Beans
- 2 (15-ounce) cans pinto beans, 1 can pureed
- Vegetable Oil
- 1 medium onion, chopped
- Red Pepper
- Yellow Pepper
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- Ground Cumin
- Chopped Tomatoes
- Chicken Broth
- 1 tablespoon hot pepper sauce (or to taste)
- 1/2 cup chopped fresh cilantro
- 1/2 cup crushed tortilla chips
- Monterey Jack Pepper Cheese
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Comment préparer Cheesy Pinto Beans
- Preheat oven to 400°F (200°C). Puree 1 (15-ounce) can of pinto beans in a food processor until smooth.
- Heat olive oil in a Dutch oven or large saucepan over medium heat.
- Add chopped onion and bell pepper. Cook for about 10 minutes, or until softened.
- Add minced garlic and cook for 2 minutes more.
- Stir in chili powder and cumin. Cook for 1 minute.
- Add diced tomatoes (undrained), 1/2 cup tomato juice, chicken or vegetable broth, and hot pepper sauce. Stir in both the pureed and whole (remaining) can of pinto beans.
- Bring to a simmer and cook for 5 minutes, stirring frequently.
- Stir in 1/2 cup of chopped cilantro.
- Season generously with salt and pepper to taste.
- Pour the bean mixture into a greased 13 x 9-inch baking dish.
- Sprinkle with crushed tortilla chips.
- Bake for 30 minutes.
- Remove from oven and top with shredded cheese.
- Return to oven and bake until cheese is melted and bubbly, about 5 minutes.
- Garnish with remaining chopped cilantro and serve hot.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
24g
Fat
22g
Carbs
23g
