Crusty Pintos Recipe

Name: Crusty Pintos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. oil; 2 c. chopped onions; 1 c. diced sweet red peppers; 1 c. diced yellow peppers; 1 1/2 Tbsp. minced garlic; 1 1/2 Tbsp. chili powder; 1 1/2 Tbsp. ground cumin; 1 (28 oz.) can Italian style pear tomatoes, drained and chopped; 3 (15 oz.) cans pinto beans, drained and rinsed (or about 6 c. beans if you cook them from scratch); 1 tsp. Tabasco; 1/2 tsp. salt; 1/4 c. chopped cilantro or parsley; 2 c. shredded Monterey Jack cheese; 1 c. crushed tortilla chips

Servings: persons

3 Tbsp. oil
2 c. chopped onions
1 c. diced sweet red peppers
1 c. diced yellow peppers
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. chili powder
1 1/2 Tbsp. ground cumin
1 (28 oz.) can Italian style pear tomatoes, drained and chopped
3 (15 oz.) cans pinto beans, drained and rinsed (or about 6 c. beans if you cook them from scratch)
1 tsp. Tabasco
1/2 tsp. salt
1/4 c. chopped cilantro or parsley
2 c. shredded Monterey Jack cheese
1 c. crushed tortilla chips

1
Saute onions and peppers in hot oil over medium heat, about 4 minutes.
2
Add garlic and cook 2 minutes.
3
Add chili powder and cumin and cook an other 2 minutes.
4
Stir in tomatoes, beans, Tabasco, salt and 3 tablespoons parsley.
5
Spray 9 x 13-inch pan with nonstick cooking spray.
6
Pour bean mixture into pan and spread evenly.
7
Combine cheese and crushed tortilla chips to make an even layer on top of beans.
8
(If prepared ahead, cover and refrigerate at this point.
9
Remove cover before baking.)
10
Bake at 375u00b0 for 20 to 25 minutes until hot and cheese has melted to form a crust.
11
Sprinkle with remaining parsley before serving.

800

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Tbsp. oil, 2 c. chopped onions, 1 c. diced sweet red peppers, 1 c. diced yellow peppers, and more.

Yes, Crusty Pintos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crusty Pintos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions