Cheesy Pinto Beans Recipes

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CHEESY PINTO BEANS

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



Cheesy Pinto Beans image

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.

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

PINTO BEAN CASSEROLE

-Sherry Lee, Shelby, Alabama

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6-8 servings.

Number Of Ingredients 8



Pinto Bean Casserole image

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.

1 package (9 ounces) tortilla chips
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (15 ounces) whole kernel corn, drained
1 can (14-1/2 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 envelope taco seasoning
2 cups shredded cheddar cheese
Shredded lettuce, sour cream and salsa, optional

CHEESY BEANS AND RICE

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



Cheesy Beans and Rice image

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

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

VEGAN CHEESY BEANS AND GRAINS

The cheese sauce is from vegancoach.com. I added the beans and grains to it for a surprisingly good dinner. I'm not vegan, but this looked good--and it was. It's not just like regular cheese because it isn't regular cheese...but it's creamy, flavorful, delicious and sure has a lot of nutrition. If you're using canned beans, you can omit the salt in the sauce. Of course, you can swap out the grains for others (such as brown rice), or use all of one. Just keep the proportions the same. This can be a main dish or a side.

Provided by Jujubegirl

Categories     Grains

Time 40m

Yield 2/3 cup, 7 serving(s)

Number Of Ingredients 13



Vegan Cheesy Beans and Grains image

Steps:

  • Rinse and toast your quinoa. Add 2 cups of water to the skillet where the quinoa is toasting, and add the barley and bulgar. Cover and simmer on low approximately 30 minutes, or until grains are done to desired texture (I like mine just a touch al dente for this recipe).
  • While grains are cooking, puree cheese ingredients until smooth.
  • Add cheese to skillet of grains, add beans, mix well. Serve!

Nutrition Facts : Calories 273.3, Fat 4.3, SaturatedFat 0.7, Sodium 305.3, Carbohydrate 44.5, Fiber 13.9, Sugar 1.2, Protein 18.5

1 (15 ounce) can cannellini beans (rinsed and well-drained, or cooked from dry beforehand)
1/2 cup pimiento (pieces, drained)
1/2 cup nutritional yeast
3 tablespoons fresh lemon juice
2 tablespoons tahini
1 tablespoon miso (I used mellow white)
1 teaspoon onion powder
1/2 teaspoon yellow mustard (such as French's)
1/2 teaspoon salt
1 (15 ounce) can black beans (rinsed and drained)
1/4 cup Bulgar wheat
1/4 cup barley
1/4 cup quinoa

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