Pinto Beans with Tortilla-Cheese Crust

1 servings

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Pinto Beans with Tortilla-Cheese Crust Ingredients

4 cn Pinto beans; rinsed, drained	1 cn Italian-style tomatoes;
; (15-ounce)	; juices reserved
2 tb Vegetable oil	; (28-ounce)
2 c Chopped onions	1 c Canned chicken broth
1 c Chopped red bell pepper	1 ts Hot pepper sauce; (such as
1 c Chopped yellow bell pepper	8 tb Chopped fresh cilantro
2 tb Chopped garlic	3/4 c Finely crushed tortilla
2 tb Chili powder	1 c Packed grated Monterey Jack
2 ts Ground cumin	; jalapenos

Instructions for Pinto Beans with Tortilla-Cheese Crust

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, 1/2 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); 8 1/2 Lean Meat; 10 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: ChickenCuisine: Uncategorized