Recipe for Pinto Beans with Tortilla-Cheese Crust 
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Yield:
1 servings
Ingredients:
Amount Ingredient
4 can Pinto beans, rinsed, drained (15-ounce)
2 tbl Vegetable oil
2 cup Chopped onions
1 cup Chopped red bell pepper
1 cup Chopped yellow bell pepper
2 tbl Chopped garlic
2 tbl Chili powder
2 tsp Ground cumin
1 can Italian-style tomatoes, drained, chopped, juices reserved (28-ounce)
1 cup Canned chicken broth
1 tsp Hot pepper sauce, (such as Tabasco)
8 tbl Chopped fresh cilantro
3/4 cup Finely crushed tortilla chips
Instructions:
Instructions: Puree 1 can beans in processor. Heat oil in Dutch oven over medium heat.

Add onions and bell peppers; saute until soft, about 10 minutes. Add garlic; saute 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 400F. 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.

Serves 8.

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