Cheesy Pinto Beans

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 4 (15 ounce) cans pinto beans, divided, rinsed and drained
• 1/3 cup crisco vegetable oil
• 2 cups chopped onions
• 1 cup chopped red pepper
• 1 cup chopped yellow pepper
• 2 tablespoons chopped garlic
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 (28 ounce) can chopped tomatoes, drained and liquid reserved
• 1 cup chicken broth
• 1 teaspoon hot pepper sauce
• 8 tablespoons chopped cilantro, divided
• 2 cups crushed tortilla chips
• 1 cup shredded monterey jack pepper cheese or 1 cup mexican blend cheese

Recipe

• 1 heat oven to 400°f puree 1 can pinto beans in a food processor.
• 2 heat oil in a dutch oven or large saucepan over medium heat. add onions and peppers. cook about 10 minutes or until soft. add garlic, cook 2 minutes. add chili powder and cumin. continue cooking 1 minute. add tomatoes, 1/2 cup tomato liquid, broth, hot pepper sauce and pureed and whole pinto beans. simmer 5 minutes, stirring often. add 6 tablespoons cilantro. season with salt and pepper to taste.
• 3 pour into a 13 x 9-inch baking dish. sprinkle with crushed tortilla chips. bake 30 minutes. remove from oven and top with cheese. return to oven until cheese melts, about 5 minutes. sprinkle with remaining chopped cilantro.