From Denny: Just think of all the yummy things you can do with the simple pinto bean. The first idea that comes to mind is a Mexican style layered hearty party dip perfect for tailgating or holiday parties.
This easy dip is layered with pureed beans with spices and fat-free cream cheese, salsa and a rice mixture made up of skillet roasted corn, chiles and spices. All this goodness is topped with shredded sharp cheddar cheese and then baked for about 30 minutes.
How simple is that? Yeah, I thought you'd like this one! At this holiday time of year we can all get a bit frazzled so easy recipes like this are welcome. This one certainly qualifies as a meal at our house so why make anything else?
You could add a simple salad - and chocolate pretzels for dessert. Yes, I have a chocolate blog too. Come on; you had to know. :) Check it out if you enjoy chocolate recipes: Romancing The Chocolate.
From: S and W Beans
Makes: 20 Servings (3.5 OZ. EACH)
Prep time: 25 Minutes
Cook time: 30 Minutes
INGREDIENTS:
2 (15 oz.) cans S&W® Pinto Beans, drained, rinsed, and divided
1/2 teaspoon ground cumin
1/4 teaspoon hot sauce
1/8 teaspoon black pepper
1 (8 oz.) block fat-free cream cheese
Cooking spray
1 (11 oz.) can whole kernel corn, drained
2 garlic cloves, minced
2 cups basmati or other long-grain rice, cooked
1/2 cup fresh cilantro, minced
1 (4.5 oz.) can green chiles, chopped
1 cup bottled salsa
1/2 cup (2 oz.) sharp cheddar cheese, shredded
Tortilla chips
PREPARATION:
Preheat oven to 375ºF.
Combine 2 cups beans, cumin, hot sauce, black pepper, and cream cheese in a food processor, process until smooth. Place bean mixture in a medium bowl, stir in remaining beans. Set aside.
Place a medium nonstick skillet coated with cooking spray over medium-high heat. Add corn and garlic, and sauté for 3 minutes or until lightly browned. Remove from heat, and stir in rice, cilantro, and chiles.
Spread half of the bean mixture in the bottom of a shallow 2-quart baking dish coated with cooking spray. Spread half of the salsa over bean mixture. Spread rice mixture over salsa. Top with remaining salsa and bean mixture, and sprinkle with cheese. Cover and bake at 375ºF for 30 minutes or until thoroughly heated.
Serve with tortilla chips.
NUTRITIONAL INFORMATION PER SERVING:
Calories 80 (From Fat 15)
Fat 1.5g (Saturated Fat 0.5g, Trans Fat 0g)
Cholesterol 5 mg
Sodium 380 mg
Total Carbohydrate 11g
Fiber 2g
Sugars 3g
Protein 5g
Vitamin A 1%
Vitamin C 6%
Calcium 8%
Iron 4%
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