Crusty Pintos

Name: Crusty Pintos
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

14 ingredients

12 steps

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

Directions

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 375° for 20 to 25 minutes until hot and cheese has melted to form a crust.
11

Sprinkle with remaining parsley before serving.
12

Serves 8.