Pinto Beans With Tortilla Cheese Crust Recipes

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PERFECT PINTO BEANS



Perfect Pinto Beans image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 11h40m

Yield 12 servings

Number Of Ingredients 11

1 1/2 pounds pinto beans
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon cayenne
3 thick-cut slices of bacon, cut into thirds
3 cloves garlic
2 bay leaves
1 medium onion, diced
1 red bell pepper, diced
Kosher salt and freshly ground black pepper

Steps:

  • Put the beans in a large bowl, cover with cold water and let soak overnight.
  • Drain and rinse the beans, then put them in a large pot. Cover the beans with water and add the chili powder, cumin, paprika, cayenne, bacon, garlic, bay leaves, onion, bell pepper and some salt and pepper. Bring to a boil, then reduce the heat to low and cook until the beans are tender, 2 to 3 1/2 hours.

TORTILLA, BEAN AND CHEESE CASSEROLE ("ENFRIJOLADAS")



Tortilla, Bean and Cheese Casserole (

Provided by Marcela Valladolid

Time 40m

Yield 4 servings

Number Of Ingredients 13

4 cups cooked pinto beans, (Frijoles De La Olla, recipe follows) drained
3 cups chicken broth
1 tablespoon olive oil
3/4 cup chopped onion
1 plum tomato, roughly chopped
1 medium serrano chile, seeded and minced
2 garlic cloves, minced
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
8 corn tortillas
2 cups shredded Manchego, Swiss or Monterrey Jack cheese
Mexican crema or regular sour cream, for drizzling
2 thin slices red onion, separated into rings

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the drained beans and chicken broth in a large bowl.
  • In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
  • Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
  • To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

PINTO BEAN TOSTADAS



Pinto Bean Tostadas image

Ready-to-go pinto beans and crispy corn tortillas prove how easy it is to make a healthy meal. Chili powder kicks up the fun, making this a popular pick for vegetarians and meat eaters alike. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup sour cream
3/4 teaspoon grated lime zest
1/4 teaspoon ground cumin
1/2 teaspoon salt, divided
2 tablespoons canola oil, divided
2 garlic cloves, minced
2 cans (15 ounces each) pinto beans, rinsed and drained
1 to 2 teaspoons hot pepper sauce
1 teaspoon chili powder
6 corn tortillas (6 inches)
2 cups shredded lettuce
1/2 cup salsa
3/4 cup crumbled feta cheese or queso fresco
Lime wedges

Steps:

  • In a small bowl, mix sour cream, lime zest, cumin and 1/4 teaspoon salt. In a large saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir just until fragrant, about 45 seconds. Stir in beans, pepper sauce, chili powder and remaining salt; heat through, stirring occasionally. Keep warm., Brush both sides of tortillas with remaining oil. Place a large skillet over medium-high heat. Add tortillas in two batches; cook until lightly browned and crisp, 2-3 minutes on each side., To serve, arrange beans and lettuce over tostada shells; top with salsa, sour cream mixture and cheese. Serve with lime wedges.

Nutrition Facts : Calories 291 calories, Fat 10g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 658mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

BEAN AND CHEESE TOASTERDILLA



Bean and Cheese Toasterdilla image

Who knew you could make a quesadilla in your toaster? Meet the toasterdilla! They have become all the rage and can be tailored to your favorite ingredients; just be sure not to overstuff them. Once you get the hang of folding them, they are a breeze to put together and something the kids can make too. Serve with sour cream and salsa.

Provided by France C

Categories     100+ Everyday Cooking Recipes

Time 15m

Yield 2

Number Of Ingredients 3

2 (10 inch) flour tortillas
½ cup refried beans
⅔ cup shredded Mexican four-cheese blend

Steps:

  • Lay tortillas flat on a clean work surface. Spread refried beans down the middle third from top to bottom, leaving a 1-inch space halfway down to allow for a fold. Sprinkle cheese on top, lightly pressing into the beans.
  • Fold the left side over the beans, then the right side on top, so the two sides are overlapping in the middle. Fold in half vertically so the bottom edge meets the top edge.
  • Place the quesadillas into the toaster slots and set the toaster to medium heat. Toast for 1 cycle. Carefully remove quesadillas and reverse the vertical fold, so that the inside is now the outside. Return to the toaster and toast until lightly browned, about half a toasting cycle.
  • Carefully remove the hot quesadillas to a plate. Cut in half at the fold to make 4 pieces.

Nutrition Facts : Calories 411 calories, Carbohydrate 47.1 g, Cholesterol 38.4 mg, Fat 16.9 g, Fiber 5.5 g, Protein 17.3 g, SaturatedFat 9.6 g, Sodium 860.2 mg, Sugar 1.5 g

PINTO BEANS WITH TORTILLA-CHEESE CRUST



Pinto Beans with Tortilla-Cheese Crust image

Categories     Bean     Onion     Side     Bake     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 14

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

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.

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

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.

PINTO BEAN AND FETA CHEESE QUESADILLAS



Pinto Bean and Feta Cheese Quesadillas image

Categories     Food Processor     Bean     Cheese     Super Bowl     Low Fat     Vegetarian     Lunch     Feta     Pan-Fry     Healthy     Jalapeño     Tortillas     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 9

1 1/2 15- to 16-ounce cans pinto beans, drained, rinsed
3/4 cup chopped red onion
3/4 cup chopped fresh parsley
1 1/2 jalapeño chilies, seeded, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
8 whole wheat flour tortillas (about 8-inch diameter)
8 tablespoons crumbled feta cheese (about 4 ounces)
Vegetable oil

Steps:

  • Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
  • Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.

CLAY-POT PINTO BEANS W/ CORN TORTILLAS



Clay-Pot Pinto Beans W/ Corn Tortillas image

I found this recipe in the San Diego Union Tribune, and this type of dish is right up my alley. Prep time does not include overnight refrigeration.

Provided by Happy Hippie

Categories     One Dish Meal

Time 5h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 lb dried pinto bean
3 tablespoons olive oil
1 large onion, minced
2 garlic cloves, minced
1 1/2 teaspoons dried Mexican oregano, crumbled
salt, to taste
1 chipotle chile in adobo, minced (optional)
queso fresco (Accompaniment)
fresh cilantro, coursely chopped (Accompaniment)
12 corn tortillas

Steps:

  • Dried beans soaked in water to cover generously for several hours or overnight.
  • Drain soaked beans and place in a clay pot with 6 cups cold water (clay pot is optional, but beans seem to cook more evenly and have a richer taste when cooked in clay.
  • Bring to a simmer slowly over moderately low heat, skimming any foam.
  • Meanwhile, heat olive oil in a skillet over low heat.
  • Add onion, bell pepper and garlic; saute until soft (about 15 minutes).
  • When beans just begin to simmer, add sauteed vegetables and oregano. Cover, adjust heat to maintain a gentl bubble, and cook until the beans are tender, 1 hour or more.
  • If additional liquid is needed, add boiling water.
  • Season with salt and minced chipotle chile, if desired.
  • Cool, then refrigerate overnight.
  • Reheat the beans slowly. Divide among warm bowls, topping each portion with queso fresco and cilantro.
  • Serve with hot tortillas.

Nutrition Facts : Calories 661.6, Fat 13.7, SaturatedFat 2, Sodium 47.8, Carbohydrate 108.1, Fiber 23, Sugar 4.7, Protein 29

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