Crusty Pintos

• 3 Tbsp. oil
• 2 c. chopped onions
• 1 c. diced sweet red peppers
• 1 c. diced yellow peppers
• 1 1/2 Tbsp. minced garlic
• 1 1/2 Tbsp. chili powder
• 1 1/2 Tbsp. ground cumin
• 1 (28 oz.) can Italian style pear tomatoes, drained and chopped
• 3 (15 oz.) cans pinto beans, drained and rinsed (or about 6 c. beans if you cook them from scratch)
• 1 tsp. Tabasco
• 1/2 tsp. salt
• 1/4 c. chopped cilantro or parsley
• 2 c. shredded Monterey Jack cheese
• 1 c. crushed tortilla chips

1. Saute onions and peppers in hot oil over medium heat, about 4 minutes.
2. Add garlic and cook 2 minutes.
3. Add chili powder and cumin and cook an other 2 minutes.
4. Stir in tomatoes, beans, Tabasco, salt and 3 tablespoons parsley.
5. Spray 9 x 13-inch pan with nonstick cooking spray.
6. Pour bean mixture into pan and spread evenly.
7. Combine cheese and crushed tortilla chips to make an even layer on top of beans.
8. (If prepared ahead, cover and refrigerate at this point.
9. Remove cover before baking.)
10. Bake at 375u0b0 for 20 to 25 minutes until hot and cheese has melted to form a crust.
11. Sprinkle with remaining parsley before serving.
12. Serves 8.

oil, onions, sweet red peppers, yellow peppers, garlic, chili powder, ground cumin, italian style pear tomatoes, pinto beans, tabasco, salt, cilantro, shredded monterey jack cheese, tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=259717 (may not work)