Mexican Mev With Beans, Peppers, And Jicama Recipe

Name: Mexican Mev With Beans, Peppers, And Jicama
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15-ounce) cans cannellini or other white beans; 1 tablespoon vegetable oil; 2 cups vertically sliced onion; 1 to 1 1/2 teaspoons bottled chipotle sauce or hot sauce; 1 teaspoon dried savory; 2 garlic cloves, minced; 1/2 cup diced peeled jicama; 2 tablespoons minced fresh cilantro; 1 (12-ounce) bottle roasted red bell peppers, drained; Cooking spray; Minced cilantro (optional)

Servings: persons

2 (15-ounce) cans cannellini or other white beans
1 tablespoon vegetable oil
2 cups vertically sliced onion
1 to 1 1/2 teaspoons bottled chipotle sauce or hot sauce
1 teaspoon dried savory
2 garlic cloves, minced
1/2 cup diced peeled jicama
2 tablespoons minced fresh cilantro
1 (12-ounce) bottle roasted red bell peppers, drained
Cooking spray
Minced cilantro (optional)

1
Preheat oven to 350u00b0.
2
Drain beans in a colander over a bowl, reserving 1/4 cup bean liquid. Set aside.
3
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute 5 minutes. Add beans, chipotle sauce, savory, and garlic; saute 5 minutes. Remove from heat. Place 2 cups bean mixture in a large bowl; mash with a potato masher. Add remaining bean mixture, 1/4 cup reserved bean liquid, jicama, and minced cilantro; stir well.
4
Arrange bell peppers in the bottom and up sides of 4 (10-ounce) ramekins coated with cooking spray. Divide bean mixture evenly among ramekins; place ramekins on a baking sheet. Bake at 350u00b0 for 20 minutes. Invert ramekins onto each of 4 plates. Garnish with minced cilantro, if desired.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 (15-ounce) cans cannellini or other white beans, 1 tablespoon vegetable oil, 2 cups vertically sliced onion, 1 to 1 1/2 teaspoons bottled chipotle sauce or hot sauce, and more.

Yes, Mexican Mev With Beans, Peppers, And Jicama falls under the General 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.

Mexican Mev With Beans, Peppers, And Jicama

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