Pinto Bean Hummus With Chicken Chicharrones Recipes

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HUMMUS CHICKEN



Hummus Chicken image

This is a fast, delicious weeknight dinner. Use any flavor of hummus that you prefer, but spicy works well for me. Serve with a side of rice.

Provided by DiGiovine

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 2

Number Of Ingredients 7

1 green bell pepper, chopped
1 onion, chopped
2 tablespoons olive oil
2 skinless, boneless chicken breast halves
½ cup prepared hummus
½ lemon, juiced
1 teaspoon paprika

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.
  • Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.
  • Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 403.9 calories, Carbohydrate 25 g, Cholesterol 64.6 mg, Fat 22 g, Fiber 8 g, Protein 30.3 g, SaturatedFat 3.6 g, Sodium 276.3 mg, Sugar 6.4 g

PINTO BEAN AND CHICKEN CASSEROLE



Pinto Bean and Chicken Casserole image

If you have a taste for Mexican and are looking for a quick and easy weeknight meal, here it is. You'll find layers of vibrant flavor and different textures in this pinto bean casserole. Suggested garnishes: chopped cilantro, sour cream, jalapenos, salsa, and black olives.

Provided by lutzflcat

Categories     Main Dish Recipes     Casserole Recipes     Chicken

Time 40m

Yield 6

Number Of Ingredients 13

cooking spray
2 (15.5 ounce) cans pinto beans, drained
1 ½ cups chopped, cooked chicken
1 (11 ounce) can Mexican-style corn (such as Green Giant®), drained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (8 ounce) can tomato sauce
1 teaspoon dried minced onion
1 teaspoon ground cumin
½ teaspoon garlic powder
½ teaspoon salt
ground black pepper to taste
1 ½ cups corn chips (such as Fritos®)
2 cups shredded Colby-Jack cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spray a large casserole dish with cooking spray.
  • Combine pinto beans, chicken, corn, diced tomatoes and green chiles, tomato sauce, onion, cumin, garlic powder, salt, and pepper in a large bowl.
  • Spread corn chips on the bottom of the prepared casserole dish and evenly distribute the bean mixture over top. Sprinkle with Colby-Jack cheese.
  • Bake in the preheated oven until cheese has melted and casserole is heated through, about 25 minutes. Serve immediately.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 44.4 g, Cholesterol 69.8 mg, Fat 22 g, Fiber 9.4 g, Protein 29.7 g, SaturatedFat 11.6 g, Sodium 1626.1 mg, Sugar 2.1 g

ISLAND PINTO BEAN 'HUMMUS' DIP



Island Pinto Bean 'Hummus' Dip image

Use pinto beans in place of chickpeas in this pinto bean 'hummus' recipe! It's full of delectable ingredients that pair great with cut-up veggies. Island Pinto Bean 'Hummus' Dip gets some extra creaminess from chopped avocados.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 12 servings, 2 Tbsp. each

Number Of Ingredients 9

1 red onion, chopped
1 large jalapeño pepper, seeded, chopped
1 Tbsp. olive oil
1 tsp. zest and 2 Tbsp. juice from 1 lime
1 can (15 oz.) pinto beans, rinsed
1/4 cup tightly packed fresh cilantro
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup each chopped green and red bell peppers
1 avocado, chopped

Steps:

  • Cook and stir onions and jalapeño peppers in hot oil in large skillet on medium heat 5 min. or until onions are crisp-tender; place in blender.
  • Add lime zest, lime juice, beans and cilantro; blend until smooth.
  • Spread onto bottom of pie plate; top with layers of sour cream, bell peppers and avocados.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

PINTO BEAN HUMMUS RECIPE



Pinto Bean Hummus Recipe image

Provided by á-170456

Number Of Ingredients 13

1 cup dried pinto beans
Water to cover beans
1/2 onion
2 tablespoons lemon juice
2 tablespoons tahineh
1/4 teaspoon ground cumin
2 garlic cloves minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
36 slices French baguette
3/4 cup frozen peas thawed
3/4 cup diced cooked carrots
3/4 cup corn kernels

Steps:

  • Put beans in 3-quart saucepan and cover with water. Add onion. Bring to boil, then reduce heat and simmer until beans are tender, about 1 1/2 hours. Add additional water, if necessary. Cool beans to room temperature. Drain beans and puree in food processor. Add lemon juice, tahineh, cumin, garlic, salt and cayenne pepper, and puree until smooth. Toast bread slices. Spread scant tablespoon hummus onto each. Spoon about 1 tablespoon peas onto each of 12 toasts and press peas lightly into hummus. Spoon about 1 tablespoon carrots onto each of 12 more toasts and press into hummus. Finish by spooning about 1 tablespoon corn onto each of remaining toasts and pressing into hummus. This recipe yields 36 servings. Each serving: 76 calories; 120 mg sodium; 0 cholesterol; 1 gram fat; 14 grams carbohydrates; 3 grams protein; 0.97 gram fiber.

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