4 15oz. cans pinto beans, rinsed and
canola oil (or your favorite salad oil)
1 cup each red and yellow
2 Tbs. each chopped garlic, ground cumin
and chili powder
1 28oz. can Italian style
tomatoes, drained (reserve the juice)and chopped
chicken stock (see Chicken
Stock for recipe) (broth is OK)
hot sauce (like Tobasco)
8 - 10 Tbs.
celantro, fresh and chopped
finely crushed tortilla
Montrey Jack cheese with jalapenos,
Preheat oven to 400
Puree one can of the drained beans in a food processor.
Heat oil in a Dutch Oven, add onions and
bepp peppers and saute untio soft. Add the garlic and saute
another minute or two. Stir in the cumin and chili
powder. Mix in the tomatoes and 1/2 cup of the juice,
chicken stock, pepper sauce, whole and pureed beans.
Simmer 5 minutes, or so, stiring
often, Add 6-7 Table spoons of the chopped celantro.
Season to taste with salt and pepper.
Pour into a 9 x 13 glass baking dish. Sprinkle crushed
tortilla chips over the mixture and bake about 30 minutes or
heated through. Top wioth the cheese and bake another
few minutes until the cheese is well melted. Top with
the remaing celantro and serve.
We usually make this a day ahead of when we will
have it and keep it in the outside refrigerator over night.