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