This is a simple and satisfying meal. It can also be easily modified to be a healthy dip as well.
Ingredients
1 regular green bell pepper (chopped)
2 large tomatoes (chopped)
¼ cup cilantro (chopped)
1 clove garlic (pressed)
1 regular yellow onion (chopped)
1 Tbsp pickled jalapenos (chopped)
2 15 oz cans pinto beans
¼ cup vegetable stock (low sodium)
1 package Ezekiel corn tortillas (baked and crushed)
1 cup cheese (or soy/almond cheese) – shredded
greek yogurt (or coconut yogurt unsweetened)
2 tsp chili powder
½ tsp cumin
coconut oil spray
Instructions
- Pre-heat oven to 350.
- Gather your things.
- Put aside 4 corn tortillas, and then chop the remainder into chip sized pieces.
- Place your 4 tortillas and chips on baking sheets and bake for 10-14 min (keep an eye on them)
- Change oven temp to 400 after you are done with the chips.
- Put beans in a bowl and mash with masher and set aside.
- Chop all your veggies, grate your cheese and measure out all your dry and wet ingredients.
- Over medium heat sauté the onion and green pepper until the onions are translucent (you really do not need any oil to do this).
- Stir in the garlic, jalapenos, chili powder, cumin, tomatoes, cilantro and vegetable stock to the pan.
- Cover and simmer for about 4 minutes.
- While simmering add the 4 baked whole tortillas to a bowl and crush.
- Remove vegetables from heat and add them to the beans and mix well.
- Lightly spray a 8×8 baking dish with coconut oil.
- Add the bean and vegetable mixture to the baking dish and top with the crushed corn tortillas.
- Bake for about 25 min (this gives you plenty of time to clean the dishes, update facebook, feed the dog, or just put your feet up) )
- After 25 min top with cheese and bake another 5 min or so until cheese is melted.
- Serve topped with greek yogurt, jalapenos, and a side salad.
HealthyMe February 26, 2012 at 4:03 pm [edit]
We messed with the recipe by leaving out the jalapeno & cumin because sometimes things are too spicey for us. Bad idea!!! Next time we’re going by the recipe. it was still good — but needed the ‘bite’ that comes with the peppers.
eschaumann March 2, 2012 at 2:47 pm [edit]
I was out of fresh tomatoes so I used a can of fire roasted tomatoes with green chiles and left out the jalapeños. I used two bell peppers, one red and one orange. I added olives on the top because my kids like olives. This recipe is very easily adaptable to tastes and preferences. It was yummy!
Made this last night again. I soaked my beans and made them from scratch 🙂 I also added in some extra whole beans at the end to make it a little more chunky. Skipped the oil all together and there was no issues with that. Also used just a little Daiya cheddar style shreds instead of cheese (I am not a big fan of fake cheese but it was actually just fine). Forgot how much I LOVE this recipe!!!