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Anybody's Bail-Out Beans

Source of Recipe

desperationdinners.com


List of Ingredients

1 teaspoon olive oil
1 large onion (for about 1 cup chopped)
1 1/2 teaspoons bottled minced garlic
1/2 large red or green bell pepper (for about 3/4 cup chopped)
1/2 large yellow bell pepper (for about 3/4 cup chopped)
1 can (15 ounces) pinto beans
2 cans (15 ounces each) black beans
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
1/4 teaspoon cayenne pepper (omit if serving very young children)
3 ounces (about 28) low-fat tortilla chips
1 medium ripe tomato, optional
low-fat or fat-free sour cream, optional



Recipe

1. Heat the oil over medium heat in a 12-inch extra-deep, nonstick skillet that has a lid. Peel and coarsely chop the onion, adding it to the skillet as you chop. Add the garlic and cook, stirring from time to time, while, rinsing and seeding the bell peppers. Coarsely chop half of each pepper, adding it to the skillet as you chop. (Reserve the remaining pepper halves for another use.) Cook until the onions and peppers are soft, about 2 minutes more.
2. While the vegetables cook, rinse and drain the pinto beans and 1 can of the black beans. Add the drained pintos and black beans and the undrained black beans with their juice to the skillet. Add the oregano, vinegar and cayenne pepper. Stir and raise the heat to high, and let the mixture cook until the mixture begins to thicken slightly, about 5 minutes.
3. While the beans cook, mash some of them with the back of a spoon or fork to thicken the mixture. Chop the tomato, if using, into bite-size pieces and set aside. Place 7 tortilla chips in each of 4 bowls and set aside.
4. When the beans are done, spoon them over the chips in each bowl. Garnish with tomato chunks and a dollop of sour cream, if desired.

Serves 4

Approximate Values Per Serving: 433 calories (9% from fat), 5 g fat (.9 g saturated), 00.00 mg cholesterol, 25 g protein, 76 g carbohydrates, 483 mg sodium

Start to Finish: 15 Minutes