30 oz pinto beans, or 2 cans, drained
½ cup chunky salsa
½ cup cheddar cheese, 2 oz., shredded , or Monterey Jack cheese
¼ cup onion, finely chopped
¼ cup green pepper, finely chopped
1 tsp chili powder
1 clove garlic, minced
1 tbsp margarine , or butter
In a small skillet cook onion, green pepper, chili powder, and garlic in margarine or butter till vegetables are tender.
Transfer to a 1-½ qt. casserole.
Stir in pinto beans and salsa.
Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or till heated through.
Sprinkle with cheese.
Note: Fire up this dish by using cans of pinto beans with jalapeno peppers
Sugar: 3g
:
Calcium: 213mg
Calories: 407kcal
Carbohydrates: 60g
Cholesterol: 15mg
Fat: 9g
Fiber: 20g
Iron: 5mg
Potassium: 1088mg
Protein: 24g
Saturated Fat: 4g
Sodium: 375mg
Vitamin A: 830IU
Vitamin C: 11mg
