Cheesy Pinto Beans Casserole
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 (15 oz.) cans pinto beans | Divided, rinsed and drained. |
| 2 cups brown rice | |
| 1 cup onions | Wash, trimmed and diced |
| 1 bell pepper, any color | Wash, trimmed and diced |
| 2 tablespoons reduced sodium taco seasoning | |
| 1 (28 oz.) can no added salt chopped tomatoes | |
| 4 cups low sodium vegetable broth | Or may use 4 t. granules plus 4 cups water |
| 2 cups low fat Mexican cheese blend | Shredded. For vegan: use vegan cheese |
| 1 cup Tortilla chips | Crushed. (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 F degrees. | |
| 2 | Spray a baking dish with non stick cooking spray. | |
| 3 | Add pinto beans, rice, onions, bell pepper, garlic, taco seasoning, tomatoes, and broth. Stir .Cover. | |
| 4 | Bake 40-45 minutes. Remove cover. Top with cheese and crushed tortillas. | Cook until internal temperature 165 F. degrees |
| 5 | Cook about 10 minutes or until cheese melts. |
Posted in Dinner Entrée, Vegetarian Meatless Dinner Recipes
