Pinto Beans with Tortilla-Cheese Crust - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 4 15-ounce cans pinto beans, rinsed, drained
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 1 cup chopped red bell pepper
- 1 cup chopped yellow bell pepper
- 2 tablespoons chopped garlic
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 28-ounce can Italian-style tomatoes, drained, chopped, juices reserved
- 1 cup canned chicken broth
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 8 tablespoons chopped fresh cilantro
- 3/4 cup finely crushed tortilla chips
- 1 cup packed grated Monterey Jack cheese with jalapeños
Instructions
- Puree 1 can beans in processor. Heat oil in Dutch oven over medium heat. Add onions and bell peppers; sauté until soft, about 10 minutes. Add garlic; sauté 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 400 °F. 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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