Pinto Beans with Tortilla-Cheese Crust Recipe

Name: Pinto Beans with Tortilla-Cheese Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 15-ounce cans pinto beans, rinsed, drained; 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 28-ounce can Italian-style tomatoes, drained, chopped, juices reserved; 1 cup canned chicken broth; 1 teaspoon hot pepper sauce (such as Tabasco); 8 tablespoons chopped fresh cilantro; 3/4 cup finely crushed tortilla chips; 1 cup packed grated Monterey Jack cheese with jalapenos

Servings: persons

4 15-ounce cans pinto beans, rinsed, drained
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 28-ounce can Italian-style tomatoes, drained, chopped, juices reserved
1 cup canned chicken broth
1 teaspoon hot pepper sauce (such as Tabasco)
8 tablespoons chopped fresh cilantro
3/4 cup finely crushed tortilla chips
1 cup packed grated Monterey Jack cheese with jalapenos

1
Puree 1 can beans in processor.
2
Heat oil in Dutch oven over medium heat.
3
Add onions and bell peppers; saute until soft, about 10 minutes.
4
Add garlic; saute 2 minutes.
5
Add chili powder and cumin; stir 1 minute.
6
Mix in tomatoes, 1/2 cup juices, broth, pepper sauce, whole beans and pureed beans.
7
Simmer mixture 5 minutes, stirring often.
8
Add 6 tablespoons cilantro.
9
Season with salt and pepper.
10
Pour into 13x9x2-inch glass baking dish.
11
(Can be made 1 day ahead.
12
Chill.)
13
Preheat oven to 400F.
14
Sprinkle crushed chips over beans.
15
Bake until heated through, about 30 minutes.
16
Top with cheese; bake until melted, about 5 minutes.
17
Top with 2 tablespoons cilantro.

523

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 14 ingredients. The key ingredients include: 4 15-ounce cans pinto beans, rinsed, drained, 2 tablespoons vegetable oil, 2 cups chopped onions, 1 cup chopped red bell pepper, and more.

Yes, Pinto Beans with Tortilla-Cheese Crust 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.

Pinto Beans with Tortilla-Cheese Crust

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