Cheesy Pinto Beans Casserole
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 (15 oz.) cans pinto beans | Divided, rinsed and drained. |
| 2 tablespoons vegetable oil | |
| 1 cup onions | Wash, trimmed and diced |
| 1 cup red pepper | Wash, trimmed and diced |
| 1 cup yellow pepper | Wash, trimmed and diced |
| 3 cloves garlic, minced | Or 1 teaspoon garlic powder |
| 2 tablespoons chili powder | |
| 2 teaspoons ground cumin | |
| 1 (28 oz.) can no added salt chopped tomatoes | Drained and liquid reserved. Or 2 cups fresh washed, trimmed and chopped tomatoes |
| 1 cup low sodium vegan chicken broth | |
| 1 teaspoon hot pepper sauce | Optional |
| 8 tablespoons chopped cilantro | Divided |
| 2 cups low-fat corn tortilla chips | Crushed (no lard variety) |
| 1 cup (4 oz.) low fat Pepper Jack cheese or Mexican cheese blend | Shredded. For vegan: use vegan cheese |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Heat oven to 400 degrees Fahrenheit. | |
| 2 | Puree 1 can pinto beans in a food processor. | |
| 3 | Heat oil in a Dutch oven or large saucepan over medium heat. | |
| 4 | Add onions and peppers. | |
| 5 | Cook about 10 minutes or until soft. | |
| 6 | Add garlic, cook 2 minutes. | |
| 7 | Add chili powder and cumin, continue cooking for 1 minute. | |
| 8 | Add tomatoes, ½ cup tomato liquid, broth, hot pepper sauce and puréed and whole pinto beans. | |
| 9 | Simmer 5 minutes, stirring often. | |
| 10 | Add 6 tablespoons of cilantro. | |
| 11 | Season with salt and pepper to taste. | |
| 12 | Pour into a baking dish. | |
| 13 | Sprinkle with crushed tortilla chips. | |
| 14 | Bake 30 minutes. | Cook until internal temperature reaches 165°F. |
| 15 | Remove from oven and top with cheese. | |
| 16 | Return to over until cheese melts, about 5 minutes. | |
| 17 | Sprinkle with reaming chopped cilantro. |
