Cheesy Pinto Beans Recipes

CHEESY BEANS AND RICE

Cheesy Beans and Rice image

After my dad had heart-trouble years ago, my mom adapted an old recipe to come up with this colorful all-in-one dish. It has been a favorite for a long time. Even our kids like it, and they can be quite picky! -Linda Rindels of Littleton, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 cup uncooked brown rice
1 can (16 ounces) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1-1/4 cups shredded reduced-fat cheddar cheese, divided

Steps:

Cook rice according to package directions. Transfer to a large bowl; add the beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat., In a 2-qt. baking dish coated with cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Layer with remaining rice mixture and tomato mixture. , Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted.

Nutrition Facts : Calories 306 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 470mg sodium, Carbohydrate 47g carbohydrate (0 sugars, Fiber 9g fiber), Protein 15g protein. Diabetic Exchanges

CHEESY PINTO BEANS

Cheesy Pinto Beans image

You can serve this Mexican-flavored dish as a main course or a side dish. Quick to make with canned beans, too. Recipe is from Crisco.

Provided by Pinay0618

Categories Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

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

Steps:

HEAT oven to 400°F Puree 1 can pinto beans in a food processor.
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.
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.

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