Best 4 Pinto Beans With Tortilla Cheese Crust Recipes
Indulge in the tantalizing flavors of Mexican cuisine with our delightful Pinto Beans with Tortilla Cheese Crust recipe. This hearty and flavorful dish combines the goodness of protein-packed pinto beans, a zesty blend of spices, and a crispy tortilla cheese crust that adds a delightful crunch and cheesy goodness. Experience a symphony of flavors and textures in every bite.
But that's not all! This article also features a collection of equally enticing recipes that will transport you to the heart of Mexican culinary traditions. From the classic and comforting Mexican Rice, bursting with fluffy grains and savory spices, to the tangy and refreshing Pico de Gallo, made with a vibrant mix of chopped tomatoes, onions, cilantro, and zesty lime juice.
And to complete your Mexican feast, we have the irresistible Guacamole, a creamy and flavorful avocado dip enhanced with a hint of lime, cilantro, and a touch of heat. Whether you're hosting a fiesta or simply craving a taste of authentic Mexican cuisine, these recipes will satisfy your cravings and leave you wanting more. So, grab your apron and let's embark on a culinary journey to savor the vibrant flavors of Mexico!
PINTO BEANS WITH TORTILLA-CHEESE CRUST
Categories Bean Onion Side Bake Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 14
Steps:
- 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.
SEVEN LAYER TORTILLA PIE
Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like.
Provided by KDCG
Categories World Cuisine Recipes Latin American Mexican
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
- In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
- Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
- Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.
Nutrition Facts : Calories 405.1 calories, Carbohydrate 54.8 g, Cholesterol 16.3 mg, Fat 11.7 g, Fiber 8.1 g, Protein 21.1 g, SaturatedFat 5.3 g, Sodium 1325.3 mg, Sugar 3.5 g
PINTO BEAN CASSEROLE
-Sherry Lee, Shelby, Alabama
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Crush tortilla chips and sprinkle into a greased 13x9-in. baking dish. In a large bowl, combine the beans, corn, tomatoes, tomato sauce and taco seasoning. Pour over chips. Sprinkle with cheese. , Bake, uncovered, at 350° for 18-25 minutes or until heated through. Serve with lettuce, sour cream and salsa if desired.
Nutrition Facts : Calories 374 calories, Fat 15g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 1117mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 5g fiber), Protein 13g protein.
BEST EVER PINTO BEANS
I learned to make pinto beans from my Grandma, who came from Oklahoma. I've added to the recipe, and my Mother used to say mine were the best beans she'd ever tasted. Serve the Southern way - with cornbread and steamed greens.
Provided by Foxy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 7h10m
Yield 6
Number Of Ingredients 6
Steps:
- Cover pinto beans with water in a large bowl. Soak beans for 4 hours, changing water every 30 to 45 minutes. Drain.
- Bring 6 cups water to a boil in a large pot. Add pinto beans, ham hock, and kosher salt to the pot. Pour in more water if needed to cover ingredients by at least 1 inch.
- Reduce heat to medium-low and simmer until beans are just tender, 2 to 3 hours.
- Remove ham hock from beans; cut meat from the bone, chop the ham, and return to pot.
- Stir tomato sauce and brown sugar into the beans. Continue to simmer until beans are tender and flavors are blended, about 1 more hour.
Nutrition Facts : Calories 352.5 calories, Carbohydrate 49.5 g, Cholesterol 22.7 mg, Fat 8.2 g, Fiber 16.1 g, Protein 21.8 g, SaturatedFat 2.7 g, Sodium 509 mg, Sugar 4 g
Tips:
- Soaking the beans overnight helps reduce cooking time and makes them more digestible.
- Use a variety of beans to create a more flavorful dish. Black beans, kidney beans, and Great Northern beans all work well in this recipe.
- Don't overcook the beans. They should be tender but still hold their shape.
- Use a flavorful cheese for the crust. A sharp cheddar or Monterey Jack cheese works well.
- Serve the beans with your favorite toppings. Some popular options include sour cream, guacamole, and salsa.
Conclusion:
This pinto beans with tortilla cheese crust is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beans are simmered in a flavorful sauce and then topped with a crispy tortilla cheese crust. The result is a dish that is both hearty and satisfying.
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